Carrot, Coriander and Split Yellow Pea Soup (Vegan)

Carrot, Coriander and Split Yellow Pea 2

Carrot, Coriander and Split Yellow Pea Soup

During the week I am trying to eat less meat and put more vegetables back on our table. I love meat but I do think we eat too much of it. So that’s why I’m trying to introduce more mid week vegetarian and vegan meals. Soup is a great meal as it’s filling and very easy to cook. Split yellow peas are a great soup filler too.

These delicious peas belong to the same family as other lentils and beans. Dried peas are produced by harvesting the pea pods when they are mature and then they are dried. Once the drying process is complete, the skins are removed and they split on their own. Split peas come in red, green and yellow colours. Yellow split peas offer many great nutritional benefits including being rich in dietary fibre and protein.

So not only is this soup filling it’s also very healthy too. The recipe is quick, simple and easy. I normally make this soup in the slow cooker because it means I can leave it all day and then in the evening I have a ready to eat meal. All I have to do at the end is whizz the soup in my food processor and hey presto, I have a ready meal. Well worth a try.

Serves 4

Carrot, Coriander and Split Yellow Pea

Carrot, Corriander and Split Yellow Pea Soup

Equipment needed

  • Sharp knife
  • Chopping board
  • Vegetable peeler
  • Slow cooker or large saucepan
  • Jug
  • Teaspoon
  • Food processor

Ingredients

  • Carrots x 4
  • Butternut squash x 1 medium
  • Onions x 1
  • Yellow split peas x 300g
  • Vegetable stock x 1 litre (more if needed)
  • Dried italian herbs x 1 tsp
  • Coriander x 1 handful
  • Salt and pepper to taste

Method for slow cooker

Carrot, Coriander and Split Yellow Pea 3

Carrot, Corriander and Split Yellow Pea Soup

  • Start by peeling and chopping the carrots, butternut squash and onions.
  • Put these into the slow cooker along with the split yellow peas, vegetable stock and dried italian herbs.
  • Add salt and pepper to taste and then put the slow cooker on a high heat for eight hours.
  • Once the eight hours is up and the peas are soft, turn off the slow cooker and leave to cool.
  • Then put the soup into the food processor and blend along with the coriander.
    • You may need to do this in two or three stages depending on the size of your food processor.
  • Then once all of the soup ingredients are blended together pour the soup back into the slow cooker and put on a low heat until ready to serve.

Method for on the hob

  • Start by peeling and chopping the carrots, butternut squash and onions.
  • Put these into the large saucepan along with the split yellow peas, vegetable stock and dried italian herbs.
  • Add salt and pepper to taste and then bring to the boil and leave to simmer for 40 minutes or until the split yellow peas are soft.
  • Then put the soup into the food processor and blend along with the coriander.
    • You may need to do this in two or three stages depending on the size of your food processor.
  • Then once all of the soup ingredients are blended together pour the soup back into the large saucepan and put on a low heat until ready to serve.
Carrot, Coriander and Split Yellow Pea

Carrot, Coriander and Split Yellow Pea Soup

As I mentioned earlier, soup is a delicious and filling meal that is quick, simple and easy. It’s a great meal that can be frozen and eaten at a later point. My son and husband love this dish with a cheesy flatbread. The recipe for flatbreads can be found on this blog. As I can’t have the gluten I have my soup with chickpea flour wraps which can also be found on my blog. However, you decide to enjoy this meal, as always, enjoy!