Hearty split pea soup and croutons

Hearty split pea soup and croutons


Be the first to make this!

This classic comfort food will raise your spirits on a chilly day.

Patsy Jamieson, Diane Temple

Serves: 4 

  • 1 tablespoon olive oil
  • 3 rashers short-cut bacon, diced
  • 1 medium onion, chopped
  • 2 garlic cloves, crushed
  • 1 large carrot, chopped
  • 6 cups reduced-salt chicken stock
  • 1 cup green split peas, sorted and rinsed
  • 1 teaspoon dried thyme
  • large pinch cayenne pepper
  • 1 bay leaf
  • 2 slices low-GI bread, crusts removed

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Heat 2 teaspoons of the oil in a large saucepan over medium heat. Add the bacon, onions, garlic and carrot. Cook, stirring often, until softened and lightly browned, 3 to 5 minutes. Add stock, split peas, thyme, cayenne and bay leaf. Bring to a simmer. Reduce the heat to medium-low, cover, and cook until split peas have broken down and thickened the soup, about 1 hour.
  2. Meanwhile, preheat the oven to 180°C. Cut bread into cubes and toss with the remaining oil in a medium bowl. Spread on a small baking pan and bake until crisp, 15 to 20 minutes.
  3. When soup is ready, discard the bay leaf. Garnish each serving with croutons. The soup will keep, covered, in the refrigerator, for up to 2 days. Keep croutons separate in a sealed container.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate