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Our favorite winter soups include this pea soup. Green peas are an excellent source of vitamins, iron and magnesium and one of the world healthiest foods. This recipe is easy to prepare and you can make it under 20 mins. This is a veggie one but for those who like it with meat, try buy good quality lardons to cook and sprinkle them at the end when serving the soup. This recipe also works with frozen peas so go for it!

Serves 2-3



2 cups of dried split peas
1 diced yellow onion
1 diced celery
2 diced garlic cloves
1-2 tsp dried thyme or parsley
Salt & ground black pepper
1 cube organic vegetable stock
Water, 3 tsp olive oil
Creme fraiche
Lardons for non veggie recipe


Heat 2 tsp olive oil in a large non-stick pan. Fry the onions until softened and starting to turn golden. Stir in the garlic, peas, celery and thyme, then pour in the organic vegetable stock. Season, cover and simmer for 15-10 mins until the peas are all tender. Meanwhile, if you go for the non veggie route, fry lardons slowly in another pan.

Stir frequently, but cover the pan in between to keep them in it. When the peas look cooked, add a pinch of salt & pepper, add some extra water, 1 tsp olive oil and stir well. Whizz the vegetable mixture with a hand blender or in a food processor until super smooth, then add some crème fraîche and whizz again. Taste for seasoning.

Picture from Rachael Gorjestani

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