Split Pea Soup with Root Vegetables

Ingredients

• 300 g yellow split peas, rinsed
• 2 carrots, 200 g swede, diced
• 1 onion, chopped
• 2 tbsp rapeseed oil
• 1.2 litres vegetable stock
• 1 bay leaf, 2 sprigs thyme
• Salt, pepper, mustard to serve

Instructions

1. 1Soften the onion, carrot and swede in the oil for 8 minutes.
2. 2Add split peas, stock, bay and thyme and bring to the boil.
3. 3Skim, then simmer for 35–40 minutes, until the peas are soft.
4. 4Remove the bay leaf and mash lightly for a thicker soup.
5. 5Season and serve with mustard and rye bread.

Simple swaps

• Green split peas or red lentils (shorter cooking time) also work.
• Add smoked tofu or ham if you like.

Why it fits your focus

Split peas are high in fibre and plant protein, and the root vegetables add further fibre and vitamins to a simple, filling pot.

General food and nutrition information — not medical advice. Always check the ingredients if you have allergies.