Ingredients
- 330 g (11 1/2 oz/1 1/2 cups) dried green split peas
- 2 tablespoons olive oil
- 1 brown onion, finely chopped
- 1 celery stalk, thinly sliced
- 1 carrot, thinly sliced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons finely grated fresh ginger
- 1.25 litres (44 fl oz/5 cups) good-quality vegetable stock
- 280 g (10 oz/2 cups) frozen peas
- 1 tablespoon chopped mint
- plain yoghurt or light sour cream, to serve
Method
1. Soak the split peas in cold water for 2 hours. Drain the peas well.
2. Heat the olive oil in a large saucepan, add the onion, celery and carrot and cook over medium heat for 3 minutes, stirring occasionally, until soft but not browned. Stir in the cumin, coriander and ginger and cook for 1 minute. Add the soaked split peas and stock. Bring to the boil, then reduce the heat to low. Simmer, covered, for 1½ hours, stirring occasionally.
3. Stir the frozen peas into the soup. Cool the soup slightly then transfer in batches to a food processor and process until smooth. Return the soup to the saucepan and reheat over medium heat. Season to taste with salt and freshly ground black pepper, then stir in the mint. Serve topped with a swirl of yoghurt or sour cream.
