Onion and yellow split pea oven soup

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.

Onion and yellow split pea oven soup

Onion and yellow split pea oven soup

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

black pepper

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.

The huge amounts of onions are under there somewhere...

The huge amounts of onions are under there somewhere…

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.

By E.

9 thoughts on “Onion and yellow split pea oven soup

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