February 19, 2012

Split pea soup

Today is Shrove Sunday, which of course means split pea soup and Shrove Buns. I will give those buns a miss this year, but split pea soup is definitely on the menu and this vegan version is an old favourite of mine. Although we are still in the midst of summer here in Sydney, I have no issues eating a big bowl of soup, the thicker the better. You can easily adapt this recipe to your liking, try using different vegetables like celeriac, celery and garlic or experiment with different dried herbs and spices. If you want to make it extra-fancy, add a drop or two of liquid smoke in the mix too. 

Split pea soup
(serves an army)

230g green split peas
230g yellow split peas
1 brown/yellow onion
3 large carrots
1 large parsnip
1 teaspoon ground mustard*
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
10 whole black peppercorns
 2 litres water or vegetable stock
a good pinch of quality salt

* I tend to keep ground mustard at home because it has a longer shelf-life than ready-made mustard. If you prefer, you can use a small dollop of normal mustard (wholegrain or Dijon) to season each portion at serving. 

1. Rinse the split peas and remove any stones or discoloured peas. 

2. Place all other ingredients, except for salt in a large French casserole. Bring to boil and leave to simmer for 40-60 minutes, depending on how mushy you like it to be. Season with salt and serve. You can freeze the excess soup.