Yellow Split Pea and Walnut Soup
Preparation time: 10 minutes
Cooking time: 45 minutes
Serves: 4
Nutrition: Per serving
Energy
442 Kcal
Fat
19g
Saturates
2.7g
Sugars
6.8g
Salt
0.57g
Indulge your taste buds with this creamy, nutritious soup. This velvety delight combines the nutty goodness of walnuts and nourishing richness of yellow split peas. By savouring this soup, you're not just treating yourself to a delicious meal – you're also getting the natural goodness of omega-3s found in walnuts.
Ingredients
1 tbsp vegetable oil
1 onion, chopped (180g)
2 cloves garlic, crushed
2 tsp ground coriander
2 very low salt vegetable stock cubes
1.5 l water
1 tsp ground turmeric
250g dried yellow split peas
50g California Walnuts, chopped + 15g to serve
4 tbsp fat free natural yogurt (100g)
2 tsp harissa paste (20g)
1 red chilli, finely chopped
Method
Heat the oil in a large saucepan and fry the onion for 3-4 minutes, add the garlic, coriander and turmeric and fry for 1-2 minutes.
Dissolve the stock cubes in 1.5 litres boiling water. Stir the split peas, 50g Walnuts and stock into the pan, cover and simmer for 45 minutes or until the split peas are tender, season with pepper to taste. Puree with a stick blender until smooth.
Stir together the yogurt, harissa, half the chilli and half the remaining Walnuts.
Pour the soup into bowls and drizzle with the harissa yogurt, sprinkle with remaining chilli and Walnuts to serve.
Cooks tip
For a coarse texture to the soup, blend half and stir back into the rest of the soup. Try adding chopped coriander just before serving.