Vegetarian Split Pea Soup Recipe

This is a great light, chunky, and tasty pea soup. We have lifted the taste with paprika and a touch of chilli.

You can use as much chilli as you want in this recipe, but don’t put too much chilli in if you want to taste the pea flavour.

The great thing about this Easy Low Carb Dinners is you can freeze any leftovers into individual containers for later.

One serve of this recipe represents 14% of the recommended daily energy intake of an average person.

This recipe is Easy Low Carb Dinners, low fat, low sugar, low sodium and a good source of protein.

Energy per 100g: 268kJ - 64Cal
Fat per 100g: 0.7g
 
This recipe serves 8.

Recipe Ingredients:

• 1 pkt dried split peas (500g / 1.1lb)
• 1 tbsp. olive oil
• 2 onions, diced
• 2 tsp. smoked paprika
• 1 tsp. Hungarian paprika (sweet paprika)
• ½ tsp. chilli powder
• 1 bay leaf
• 3 cloves garlic
• 4 tsp. vegetable stock, low salt (we used Massel Brand)
• 2 litres water
• 3 large potatoes, skin on chopped into chunks
• 3 large carrots, skin on chopped into chunks

Recipe Method:

Place peas in a bowl and fill with cold water. Swirl around to clean them, tip out water and redo this 3 times.

Boil kettle.

Heat olive oil in a large pot and sauté the onions on low heat for 5-10minutes. We then transferred to a slow cooker (crock pot) but you can just use the pot on low heat.

Now add the drained peas, garlic, and bay leaf, paprika and chilli powder.  Add to a jug the vegetable stock to boiling water and pour into pot or cooker. 

Simmer on low heat for 3 hours, adding a little more water if needed.

Add potatoes and carrots and simmer a further hour, season with S&P.

Do not blend; this is great as it is.

Article source: http://www.weightloss.com.au/healthy-recipes/soup-recipes/vegetarian-split-pea-soup-recipe.html

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