Split Pea & Veg Soup
These ingredients make a large pot of soup. Suitable for freezing, divide into portions and freeze until needed. Defrost at room temperature and reheat.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
1 packet (500g) green split lentils
A few soup bones, meat or knuckles
1 & 1/2kg carrots
2 large tomatoes
2 large onions
2 large potatoes
1/2 bunch celery
1/2 bunch parsley
Salt and pepper to taste
Rinse the green split peas a couple of times.
Pour it into a large deep pot add the allspice, cloves as well as the soup bones and meat if using. The bones and meat gives depth and flavour to the soup. Cover with water and bring to the boil. Simmer until the split peas are soft and mushy. This will take a good couple of hours.
Meanwhile clean and cut the vegetables into smaller pieces. Liquidise the vegetables, add water as required. Pour the liquidised vegetables into the pot with the cooked split peas. Season to taste. Bring the soup to a boil. Once it starts boiling, lower the heat and leave the soup to simmer for a further two hours. Stir now and then, adding water as required.
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