I’d been thinking along the lines of a chowder for my latest soup, but I wanted to make something a little more nutritious than the usual potato and cream base (and of course vegan!).
So I’ve used yellow split peas as the main ingredient as they really do break down beautifully and make a lovely textured soup.
With plenty of vegetables (including sweetcorn!) and a little chilli and soy yoghurt added at the end, it makes a gorgeous satisfying soup which tastes rich but really isn’t, if you see what I mean..!
makes 4 servings
200 g yellow split peas, rinsed
1/2 a large courgette, diced
1/2 a large red pepper, diced
1 large onion, diced
1 carrot, diced
2 cloves garlic, finely sliced
6 sage leaves, chopped
1/4 tsp dried thyme
1/2 tsp celery salt
700 ml light vegetable stock
75 g sweetcorn (about half a small tin)
1 green chilli, finely chopped (I left the seeds and membrane in)
4 tbsp plain soy yoghurt
Preheat the oven to 170 degrees c.
Put the split peas, courgette, red pepper, onion, carrot, garlic, sage, thyme, celery salt and stock into an large ovenproof pan. Bring to the boil, then cover and transfer to the oven. Cook for 1 hour 30 minutes. Give it a good stir after an hour, and add the sweetcorn. Also check the liquid levels at this point, the peas should be starting to break down a little into the stock but it should still be soupy. All peas are different, you may need to add a little water.
When the cooking time is up the peas should be very tender, and the broth should be thickened.
Add the soy yoghurt and chilli just before serving, mixing them through thoroughly.