Feeds 4 - 6
Ingredients
2 large onions - chopped
500g carrots - 1cm cubes
500g parsnips - 1cm cubes
140g yellow split peas - rinsed
1.5 - 2 litres chicken or vegetable stock
2 tbsp olive oil
4 dsp runny honey
3 tsp turmeric
2 tsp chilli flakes
Salt and pepper
Method
1. Peel and chop the onions, clean / peel and dice the carrots and parsnips and rinse the split peas until the water runs clear
2. Heat the olive oil in a large saucepan over a medium heat and fry the onions for 5 minutes until soft
3. Add the turmeric, chilli and honey and fry for a further 1-2 minutes
4. Add the diced carrot and parsnip, stir and cook for 5 minutes
5. Add the split peas and stir to combine
6. Add the stock, cover and simmer for 40 minutes
7. Enjoy it chunky or use a stick blender to give a really silky, thick soup
This soup freezes really well, if you are making it to portion and freeze use a little less stock to make a thicker soup that takes up less space and just add a little water when re-heating to get it to your preferred thickness.