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Split pea soup is an old favourite; the addition of a sea vegetable (wakame) makes it even more nutritious – and delicious.

115g/4 oz/¾ cup split peas

1140ml/2 pts/5 cups water

30g/l oz wakame

2 onions

225g/½ lb carrots

2 tbs tahini

As required sea salt and/or soy sauce

1) Cover the split peas with cold water and leave to soak overnight.

2) Drain the peas, then cover with the water and bring to the boil. Lower the heat, then cover and simmer for 15–20 minutes. Meanwhile, cover the wakame with cold water and leave to soak.

3) Chop the onion and carrot finely. Drain and chop the wakame, discarding the tough centre. Add these ingredients to the saucepan.

4) Continue simmering the soup for a further 20–25 minutes. Remove from the heat, add the tahini and soy sauce (plus sea salt if desired) to taste. Serve immediately.