Split pea soup with chipotle yoghurt
It’s most definitely soup season. I’ve started making a big pot on Sundays and having it for a few meals during the week before freezing the rest. I adapted this recipe from a vegan version by Tal Ronnen in his book The Conscious Cook. As it thickened over after a few days I decided to serve it over a bed of basmati rice (pictured here), but otherwise you can just add a bit of water to the bowl as you reheat it.
Serves four
For the soup:
- a swig of olive oil
- 2 x onions, finely diced
- 2 x leeks, thinly sliced
- 1 x large carrot
- 3 x garlic cloves, minced
- 1 tsp x chopped fresh rosemary
- 1 x bay leaf
- 1 tsp x smoked paprika
- 5 cups x vegetable stock
- 1 1/2 cups x green split peas, rinsed
- freshly ground black pepper
For the chipotle yoghurt:
- 1/2 cup x yoghurt
- 1 x canned chipotle pepper in sauce
- 1 x lime, juiced
- salt and pepper to taste
Place the four ingredients above in a food processor and blend until well mixed.
Place a large pot over a medium heat. Add the olive oil, then the onions, leeks, carrot and garlic and cook for 5 minutes. Add the rosemary, bay leaf and paprika and continue to cook for another 2 minutes. Add the stock and split peas and season with salt and pepper to taste. Bring to the boil, then reduce the heat and simmer, uncovered, for 1 hour.
Serve with a drizzling of chipotle yoghurt.
