How to Make a Simple Split-Pea Soup
About Simple Split-Pea Soup
This wholesome recipe feels like being hugged on the inside with every spoonful. I first came across this recipe in Bulgaria when it was taught to me by a self-taught chef. Using only 6 ingredients (including salt and water) this recipe is very cost effective and is ideal for students, or just people who like to cook in bulk and freeze for later. Scroll down for the ingredients and instructions. If you try this recipe please comment below on how it went and with any changes that you made, enjoy!
- 500g Split-Peas
- 2 Carrots
- 1 Onion, (Small)
- 1 Clove Garlic
- 1.2 Litres Water
- Salt, (To Taste)
- Cut carrots into chunks, roughly chop onion and garlic.
- In a soup pot add the carrots, onion and garlic. Add oil and fry for 2 minutes.
- Add the split-peas and water.
- Boil at low heat for an hour until all ingredients are soft and split-peas are mushy. (If you have pre-soaked the split peas this will take 40 mins)
- Take off the heat and add salt to taste.
- Blend using a hand blender, then serve!
Hints and Tips
If you prefer to have a little kick to your soups then you can add pepper to the soup. If you want to reduce cooking times you can pre-soak the split-peas, this just means putting them in a bowl of water and leaving them over-night.
If you do not want to blend the soup you can add 2 vegetable stock cubes to the water to add flavour.
You can serve this soup with part baked bread rolls, add them to the oven 15 mins before the soup is finished and they'll both be done at the same time. Serve the rolls hot with butter.