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Split pea & green pea soup


An abundant source of fibre and protein, split peas also supply good amounts of minerals, including iron and magnesium, and the disease-fighting B vitamin, folate.

Janet Mitchell

Serves: 4 

  • 2 teaspoons vegetable oil
  • 6 spring onions, sliced
  • 3 cloves garlic, crushed
  • 4 cups chicken or vegetable stock
  • 1¼cups split peas
  • 1/3 cup fresh mint leaves
  • 1 teaspoon fresh marjoram leaves
  • Salt
  • 1½cups frozen green peas
  • 1 tablespoon plain low-fat yoghurt
  • Freshly ground pepper

Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

  1. Heat the oil in a large saucepan over moderate heat. Add the spring onions and garlic and cook for 2 minutes or until the spring onions are tender. Add the stock, the split peas, mint, marjoram, and a pinch of salt, and bring to the boil. Reduce to a simmer, cover and cook for 25 minutes.
  2. Stir in the green peas and cook for a further 5 minutes or until both the split peas and the green peas are tender.
  3. Transfer the mixture to a food processor and purée. Return the soup to the saucepan and gently cook for 3 minutes or until heated through. Swirl 1 teaspoon yogurt into each serving and top with a grinding of pepper.

Did you know?

Split peas are a good dietary choice for diabetics, as their complex carbohydrates (starches) are metabolised relatively slowly into glucose (sugar).

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