I invented this recipe after I racked my brain trying to find a use for a tin of mushy peas hidden at the back of my pantry. I am very pleased with the results and the kids loved it. This is a hearty and healthy meal, with very little fat and full of fresh veg and some protein from the split peas.
Ingredients
1 tin of mushy peas or 1 cup of dried split peas
2 carrots, diced
1 large potato, diced
1 onion, finely diced
2 sticks celery, finely diced
1 cup pumpkin, diced
1 sweet potato, diced
1 ripe tomato, diced
2 tablespoons chicken stock powder
Salt and pepper
Water
1. Add prepared vegetables and split peas (or mushy peas) to saucepan. Add enough water until vegetables are just covered and bring to the boil
2. Reduce heat to a simmer and add chicken stock powder. Check for seasoning
3. Simmer until vegetables are tender, 30 to 40 minutes. If you are using split peas, simmer until peas are tender
4. Finish this soup to your own taste and dietary requirements, here are some options on finishing this dish:
1. Serve the soup as is, chunky style
2. Puree to a smooth consistency
3. Reserve half the soup for another meal, Add 3/4 cup rice to the remaining soup and boil until tender. Drizzle with extra virgin olive oil and sprinkle with parmesan cheese, freshly cracked pepper and finely chopped parsley
4. For babies and toddlers, fill a small saucepan with some of the soup and mash the vegetables with a potato masher. Add some pastina (baby pasta) and cook until soft. Add a drop of olive oil, stir and serve
Recent Comments