Smokey pea soup

I’ve been meaning to share this simple soup recipe for ages. It’s a weekly staple in our house and usually turns up on the weekends feeding hungry boys post soccer match.

Everyone likes it.

Green split peas are cheap and full of healthy plant proteins, carbs, fibre and iron.

The smokey flavour is what makes it. You’ll find liquid smoke at your local health store. Take it easy with this stuff – more is not necessarily good!

You can soak the peas overnight, which will shorten the cooking time. I never manage to remember and I’m not sure it makes such a big difference.

One thing though, the peas will absorb a lot of water. You may need to keep adding water to get the consistency you want. If you have leftovers it may even set and require more water to liquefy.

You will need:

3 cups green split peas

8-10 cups water/stock (1 Rapunzel cube)

2 bay leaves

1 large onion

2 medium potatoes

1 tsp liquid smoke

1 tsp salt

Tamari to taste

Bring the peas, bay leaves and water/stock to boil, then reduce to simmer for about 40 minutes. As the peas start to get tender add in the onion + potatoes. You may need to add more water.

Simmer until potatoes and peas are cooked.

Remove bay leaves and blend.

Add liquid smoke, salt + a splash of tamari. Adjust seasonings to taste.

Serve with a little smoked paprika sprinkled on top.

This recipe is versatile. If you have celery, throw it in with the onion. Feel like adding a handful of thyme? Go for it …

For more soup recipes click here.

You may also like these smokey almonds.