Split Pea and Pumpkin Soup
225g Split peas (I used yellow lentils as they have a lovely nutty flavour)
1 tbsp Coconut oil or sunflower oil
1 Onion chopped
225g Pumpkin chopped
3 Tomatoes, chopped
1 tsp Dried tarragon
1 tbsp Chopped fresh coriander
2 tsp Ground cumin
1 veg stock
Chilli powder to taste
Salt to taste
Fresh sprigs of coriander to garnish (or parsley)
Soya cream to garnish
- Heat the oil in a large and cook the onion until soft but not browned.
- Add the pumpkin, tomatoes, tarragon, coriander, cumin, and chilli powder and cook over a high heat for 5 minutes.
- Add 2 pints of water, veg stock, split peas, salt to taste and bring the boil over a high heat.
- Simmer until the pumpkin and split peas are nice and soft (30 mins or so)
- If the soup becomes too thick just keep adding water until it is at your preferred consistency
- Blend the soup with a hand blender until smooth again add more water if necessary (if you do not have a hand blender don't worry its just as tasty just a different texture that's all).
- Ladle soup into bowls and again garnish with coriander and soya cream if you wish.
1 tbsp oil pref coconut or sunflower is also fine
1 onion roughly chopped
1 small carrot roughly chopped
1 celery stick roughly chopped
1 garlic clove roughly chopped
1 lb ripe tomatoes, roughly chopped
(I added a couple of parsnips to mine to give it a more creamy flavour again optional)
400g chopped tomatoes
2 tbsp tomato puree or 1/2 a bottle of passata also fine
2 tbsp of natural sweetener ie Agave syrup or honey (optional as some like sweeter than others)
1 tbs chopped fresh thyme or dried oregano leaves (I used oregano)
1 pint veg stock
Salt and black pepper to taste
Soya cream to garnish
- Heat the oil in a large pan and add the onions, carrots, celery and garlic. Cook over a medium heat for around 5 mins stirring occasionally, until soft and just beginning to brown.
- Add the tomatoes, puree, agave syrup or honey, stock and herbs, retaining some for garnish.
- Bring to the boil, then cover and simmer gently for about 20 minutes until all the veg are nice and soft.
- Blend the mixture until smooth, add salt, pepper and a little water if texture becomes too thick.
- Ladle into bowl and garnish with herbs and perhaps some soya cream.