It’s being a tiring few days here at veganbungalow, so I needed to make something easy and nutritious that can be quickly heated up and will do for a few meals. Something that is also tasty and tempting enough to stop me living off cup a soups and sandwiches…
An oven soup seemed perfect, as I can just put everything in the pot and leave it be for a while. I’ve used onions as the main vegetable, as they make such a savoury, comforting soup when braised for a long time until they’re soft and silky. Also, they’re particularly comforting when paired with herbs, here I’ve used bay, thyme and rosemary.
Then there’s carrot and celery for a deeper flavour, and yellow split peas for protein and all the other good things they’re full of.
makes 3 to 4 servings
500 g onions, thinly sliced (I used 5 smallish ones)
1 carrot, finely diced
1 stick celery, finely diced
150 g yellow split peas
1 sprig fresh thyme
1 bay leaf
1/4 tsp dried rosemary
1 litre light vegetable stock (hot)
15 g parsley, chopped (optional)
1/2 tsp celery salt
Preheat the oven to fan 140 c.
Put the vegetables, split peas, thyme, bay leaf and rosemary into a large oven proof casserole dish. Add the stock, give it all a good stir and pop the lid on.
Place in the oven and cook for for 2 hours, until the split peas are very soft. Check the liquid levels after 1 hour, you may need to add a little water.
Stir through the parsley and celery salt, and season with black pepper to taste.