Summer Split Pea Soup
This is one of my favourite split pea soup recipes, as it's such a fresh take. Enjoy it on a warm day with a glass of something cool and refreshing!
Ingredients
- 2 tbsp olive oil
- 1 brown onion chopped
- 3 cloves garlic finely chopped
- 1 pinch red pepper flakes
- 1 can peeled plum tomatoes 400g
- 1 tbsp balsamic vinegar
- 250g split peas rinsed
- 1 litre vegetable stock
- 2 bell peppers chopped into 1 inch chunks
- 1 small aubergine chopped into 1 inch chunks
- 1 courgette chopped into 1 inch chunks
- 250 g broad beans frozen or fresh
- 1 lemon juiced
- 30 g mixed fresh herbs (I suggest basil and mint)
- salt and pepper to taste
Instructions
- Heat the oil in a large soup pot over a medium heat. Add the onion and garlic, and saute for 5 minutes until translucent. Add the red pepper flakes and cook, stirring, for 1 minute more.
- Turn the heat up to high. Add the plum tomatoes and the balsamic, and stir to combine with the onions.
- Cook at a rapid simmer, stirring infrequently, until tomatoes are slightly caramelised at the bottom of the pan- about 5 minutes.
- Add the stock and split peas. Bring to a simmer and cover. Simmer for 30 minutes, stirring occasionally to stop the peas from sticking to the bottom.
- After half an hour, add the chopped bell peppers. Cover again and simmer for 10 minutes.
- Add the courgette, aubergine and broad beans to the pan. Season and stir, then cover and simmer for a final 15 minutes.
- Stir in the lemon juice and herbs, and adjust seasoning to taste.
Tried this recipe?Let us know how it was!