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Potato and Split Pea Soup    Veg  HT  SP  50mins



Serves 4-6   Hot Vegetarian  Vegan Vegetable Pulses  Soups Gluten Wheat Dairy Free Eggless




1 tbsp Olive Oil

175g/6oz Onion, chopped
150g/+5oz dried green or yellow Split Peas, presoaked
1kg/2.2lb Potatoes, peeled and cubed
1L/35fl.oz. Vegetable Stock
2 Garlic Cloves, crushed
Salt and Black Pepper



1. Heat the oil in a large saucepan, add the onion and sauté gently for about 5 minutes until soft and transparent. 


2. Add the split peas, potatoes, and stock, bring to the boil then reduce the heat, cover and simmer for 30 minutes.

3.  Allow the soup to cool a little then transfer to a blender or food processor and process until smooth.


4. Return to the rinsed out pan and heat through, adjusting the seasoning if necessary.  Serve hot with croutons.



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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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