Golden Parsnip and Yellow Split Pea Soup

A warming, store cupboard soup to soothe your soul as the light draws in and the weather turns cold.

Yellow split peas live in the store cupboard amongst the other dried legumes.

Often used to make Greek Fava Dip, I decided to pair them with parsnips to make this inexpensive, simple soup served with toasted cashews, a sprinkling of chipotle chilli flakes and a drizzle of olive oil

Ingredients

Parsnips - 3 medium or 2 large, peeled and cut into small dice

Carrot - 1 large, peeled and cut into small dice

Onion - 1 large or 2 small, peeled and cut into small dice

Celery - 1 stick, preferably organic, cut into small dice

Garlic - 2 cloves, peeled and sliced

Fresh Ginger - a thumbs length, peeled

1 bay leaf

Dried Yellow Spilt Peas - 200g soaked for a few hours then cooked in plenty of water with 1 bay leaf, a small onion and half a carrot until tender (around 40 minutes). Save the cooking liquid

2 teaspoons of dried organic turmeric

3 cardamom pods

1 dried chilli

1 tsp Marigold Boullion vegetable stock

Olive oil - around 2 tbls (coconut oil would also work well)

Heat the oil in a heavy based casserole or saucepan and sweat the vegetables with the lid on for 10 minutes, stirring occasionally.

Add the turmeric, 3 cardamom pods, dried chilli, finely grate the ginger into the pan and cook for a further 2 minutes.

Drain the cooked peas and pour the cooking liquid into a measuring jug. Add enough water to make up 500ml alone with the dried vegetable stock.

Add to the pan with the drained peas and simmer gently for 20 minutes.

Check for seasoning and add a little more grated ginger for extra zing.

Purée with a stick blender et voila.

To Serve

Toasted cashew nuts

Chipotle chilli flakes

A drizzle of olive oil

Bread and butter