A creamy corn and split pea soup what will warm you up on a cold winter’s day. This soup has an impressive 39g of protein per portion. It is high in Iron, packed with B Vitamins, Copper (which helps to make cells in your immune system) and Zinc.
Serves 2 Large portions
Ready in 1 hour
Ingredients
- 250g dried yellow split peas
- 3 celery sticks (about 160g), diced
- 2 thyme sprigs (5g)
- 1 onion, halved and sliced
- 2 blocks frozen ginger (40g)
- 1 birds eye chilli, deseeded and chopped
- 1 block frozen garlic (20g)
- 1 large green pepper , sliced
- 1 medium potato, peeled and cubed (2cm cubes) (285g)
- 2 vegetable oxo cubes
- 300g frozen sweetcorn
- 150g soy yogurt
- 2 Tbsp Nutritional yeast
- 1/8 tsp white pepper
- 1/2 tsp pink salt
Method
Step 1
Place a large sauce pan onto a high heat with 1 litre of boiled water. Add the split peas, celery and thyme to the water. Place a lid over the top and bring to the boil (make sure it doesn’t bubble over.) Turn the heat down to medium and simmer for 25 minutes.
Step 2
Add the onions, potatoes, corn, garlic, ginger, chilli and oxo cubes to the pan. Place a lid over the top and continue to simmer for a further 30 minutes.
Step 3
Remove the thyme sprigs and then using a stick blender, blend about half of the mixture.
Stir in the yogurt, green peppers and nutritional yeast and season with white pepper and pink salt.
Top Hot sauce for a nice spicy kick and serve with 2 slices of toasted Ancient grain bread.
This will keep in the fridge for three days.
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