Split Pea Soup
Delicious split peas are simmered in vegetable stock with dried sage, carrots and pasta shapes, for a vegetarian split pea soup. If you like meat, feel free to add it.
Ingredients
Serves: 6
- 2 teaspoons vegetable oil
- 1 large onion, finely diced
- 3 garlic cloves, crushed
- 2 carrots, peeled, halved lengthwise and thinly sliced crosswise
- 1/2 cup split peas
- 1 litre vegetable stock
- 1 1/2 tablespoons tomato paste
- 1/2 teaspoon dried sage
- salt and freshly ground black pepper
- 1/3 cup small pasta shapes (such as macaroni)
- grated Parmesan, to serve
Directions
Preparation:25min ›
Cook:1hour ›
Ready in:1hour25min
- Heat the oil in a large heavy-based saucepan over a moderate heat. Add the onion and garlic to the pan and cook gently for about 7 minutes, stirring frequently until the onion is soft and golden. Add the carrots and continue to cook for 4–5 minutes, stirring frequently until just beginning to soften.
- Stir in the split peas, stock, tomato paste, sage and seasoning and bring to the boil. Reduce the heat, then cover and simmer for 30 minutes.
- Add the pasta and cook for a further 15 minutes until the pasta and split peas are tender. Serve in deep bowls sprinkled with grated parmesan.
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Reviews and Ratings
Global Ratings:
(2)
Reviews in English (4)
This is simple to cook and very tasty, and you can easily alter it to your particular tastes. - 13 May 2010
Used different ingredients. I used leeks instead of onions, and used half chicken and half vegie stock as I find some vegie stocks a little too salty if you want to add bacon, which I did. Otherwise, it's a lovely tomato-ey hearty soup and my husband had 2 bowlfuls and said, make more! Also, I ALWAYS rinse, soak and boil split peas beforehand, it saves so much mucking around afterwards as you can remove all the foam and extra starch before you add the other ingredients. - 13 May 2010
Made this for a cold sunday evening, even the kids loved it. - 02 Aug 2009