Monday, September 7, 2009

Green Pea Soup &

One good thing about the season changing is our love for warm hearty food increases. Get full off soups because soup has such a universal appeal due to its convenience, low cost, and variety. Soup not only can prevent disease due to the heat, but it also adds much needed nutrition to your general diet. Soup goes right into the blod stream, and most of all it's good!


500g/1.2kg/2cups green split peas, soaked overnight

2 onions, chopped

3 carrots, finely diced

4 small, new potatoes (or 1 old large old... peeled if not new), diced

1 bay leaf - make little tears in it if fresh

1 teaspoon vecon stock (optional)

seasalt to taste

water to well cover ingredients

Place your soaked peas in a saucepan and cover with water. Bring to boil then turn down to simmer for about half an hour. Add the onions, carrots, potatoes, stock and bay leaf and cook until tender (probably about 20 minutes). Partially blend up with a hand blender, leaving some texture of carrots and potatoes. Add salt to taste. Served on the right with pita bread and locally grown cherry tomatoes :)

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