A soup inspired by a garden full of peas.

Ode to the sweet pea

Here are sweet peas, on tiptoe for a flight;

With wings of gentle flush o’er delicate white,

And taper fingers catching at all things,

To bind them all about with tiny rings.

– John Keats, English Romantic poet

GREEN SPLIT PEA & CARROT SOUP

Inspired by warm days and chilly evenings.

ingredients 

1 cup dried green split pea, soaked overnight

3 medium carrots, roughly chopped

4 cups water

½ cup frozen green peas

handful fresh dill and parsley

salt and pepper

drizzling of olive oil or ghee

preparation 

  1. Place the rinsed green split peas, carrots, and 4 cups of water or stock in a soup pot. Bring to a boil, then reduce the heat and simmer gently for 1 hour or until the peas are soft.
  2. If you have freshly picked or frozen peas, add them to the soup and simmer for 5 minutes. Turn off the heat and add the fresh herbs.
  3. With a hand blender, roughly puree the soup until the desired texture is achieved.  At this stage, I tend to add a little more water, but be careful, as you don’t want the soup to be too watery.
  4. Taste the soup, and add salt and freshly ground pepper as needed.

When serving, drizzle a little olive oil or ghee over the soup.

variation

Sometimes, I add ½ tablespoon curry powder and ½ cup coconut milk and replace the dill with fresh coriander—this is also a tasty combination.

Goodness inspired from Stacey