Hearty Split Pea and Root Vegetable Soup
A comforting and protein-rich soup featuring dried split peas and seasonal root vegetables like carrots, celery, and potatoes. Perfect for a warming autumn lunch.
Ingredients
- Onion50 g
- Carrots75 g
- Garlic5 g
- Olive Oil10 ml
- Salt2 g
- Pepper0.5 g
- Split Peas100 g
- Celery50 g
- Potatoes100 g
- Vegetable Broth600 ml
- Thyme2 g
- Bay Leaf0.5 g
Instructions
- 1Step 1
Rinse the split peas (200g) under cold water.
- 2Step 2
Chop the onion (100g), carrots (150g), celery (100g), and potatoes (200g) into bite-sized pieces. Mince the garlic (10g).
- 3Step 3
Heat the olive oil (20ml) in a large pot or Dutch oven over medium heat (2 minutes).
- 4Step 4
Add the chopped onion, carrots, and celery and sauté until softened, about 5-7 minutes.
- 5Step 5
Add the minced garlic and cook for another 1 minute until fragrant.
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