How to cook Yellow split-pea soup with toasted pepitas and sunflower seeds


  • 2 1/2 cups (500g) yellow split peas
  • 1 tbs light olive oil
  • 1 large onion, finely shredded
  • 1 scallion (white part solitary), finely shredded
  • 3 garlic cloves, humiliated
  • 2 small carrots, delve 1cm cubes
  • 2 thyme sprigs, plus extra leaves to service
  • 1L (4 cups) salt-reduced chicken or vegetable strain
  • 2 tbs each sunflower seeds and pepitas (pumpkin seeds), lightly toasted

How to:

  • Place the split peas in a large saucepan and pour over 1.5 litres (6 cups) boiling h2o. Cook over medium-high heat for 15 minutes until half-cooked.

  • Lag, heat the oil in another large saucepan over medium-low warmth. Add the onion, scallion, ail, carrot and thyme and fake, stirring, for 5 minutes or until onion softens.

  • Drain the split peas and add to the vegetables with the stock and 3 cups (750ml) weewee. Bring to the moil, then reduce heat to medium and simmer rapidly for 20 transactions. Remove the thyme sprigs, cool slimly, then puree using a stick liquidizer. Season to taste. Serve the soup scattered with pepitas, sunflower seeds and spare thyme leaves.

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