|Photo: Devin Hart - www.theverticalline.co.n|
Green split peas are a wonderful pulse as they do not require soaking. They are perfect for bulking up this cream-less yet creamy watercress soup. Suitable for making ahead of time and reheating, it will also freeze well.
1 tablespoon olive oil
½ leek, chopped
1 onion, chopped
4 cloves garlic, crushed
½ cup dried split peas
3 cups vegetable stock
400 grams watercress
1 tablespoon lemon juice
a slick of avocado oil and a little yoghurt or cream to serve, optional
Heat the olive oil in a large saucepan.
Add the leek, onion and garlic and cook gently until soft and fragrant (about 5 minutes).
Add the split peas and vegetable stock, bring to the boil and simmer for 20-25 minutes until the split peas are soft and mushy.
Discard as much of the watercress stem as possible before adding to the soup. Heat through and then blend thoroughly using a stick blender or a food processor (take care with hot liquid in a food processor, it is usually better to cool it first and then reheat if you have time).
Season with salt, pepper and lemon juice to taste.
Serve with a slick of avocado oil and little yoghurt or cream to make it look pretty.
Prep time: 5 minutes
Cooking time: 30 minutes
Cost per serve: $2.00