A simple and hearthy soup full of protein and fiber. One pot preparation guaranteed. Good with bread, or some croutons if you’re feeling fancy.

Tip: While cooking, the peas will initially produce some nasty foam. Skim this off periodically.

Prep time: 5 minutes

Cooking time: 45 minutes

Ingredients for 2 servings

  • 500g dry split peas
  • 1 medium onion, chopped
  • 3 medium carrots
  • 2 cloves of garlic
  • 1 tbsp olive oil
  • 1 tbsp majoram
  • salt and pepper to taste

Steps

  1. Rinse the split peas and soak them in water for at least 1 hour.
  2. In a large pot, heat the olive oil and sauté the onion and garlic until fragrant.
  3. Add the split peas and 1.5L of water to the pot. (should cover the peas by at least 2cm)
  4. Bring to a boil and then reduce the heat to a simmer.
  5. Add the carrots in medium chunks.
  6. Cook for 30 minutes on medium or until the peas are soft.
  7. Add the majoram, salt and pepper.
  8. Mash slightly with a potato masher or give a quick blend with a hand blender.
  9. Serve hot.