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yellow split pea and vegetable soup

This split pea soup originated from Czechoslovakia and is unusual in that it is thickened with a little flour, in addition to the natural thickness which the split peas provide. This gives an interesting texture – a smooth base with tender split peas.

serves 4–6

225g/8oz/heaping 1 cup yellow split peas

2 litres/70fl oz/9 cups water

2 onions, finely chopped

2 carrots, finely sliced

1 garlic clove, crushed

1–2tbsp wholewheat flour

salt and freshly ground black pepper

Put the split peas into a saucepan with the water; let them simmer gently for 40–50 minutes until they’re tender, then purée them in a food processor or blender.

Meanwhile, put the onion in a non-stick pan, cover and cook gently for about 7 minutes, until the onion is tender and lightly browned, stirring from time to time. Add the carrot, stir, cover and cook for a further 5 minutes. Stir in the garlic and flour, cook for a minute or two, then gradually pour in the split pea purée, stirring until you have a smooth mixture. Let the soup simmer for 5–10 minutes to cook the flour, then season with salt and freshly ground black pepper. This makes quite a thick soup; if you want it thinner you can always add more liquid.