Cold winter days will feel like a walk in a park with this warm soup boasting flavour and a spicy kick. You can have it on its own or serve with toasted bread. If having with bread, toast when ready to eat to avoid the bread getting dry. Enjoy!
Serves 4
Ingredients:
150g split peas
1 litre water
2 tbsp olive oil
1/2 tsp ground coriander
1 tbsp dried mixed herbs
200g sliced mushrooms
40g chopped spring onion
3 cloves garlic
red chilies - as much as you fancy
Method:
In a saucepan pour water and cook the split peas for 30 minutes uncovered and season with 1 tsp mixed herbs, 1/2 tsp coriander and a pinch of salt.
Using a hand held electric mixer, blend the peas until smooth and drizzle with olive oil. If the peas have become thick, add hot water gradually to bring to your prefered consistency.
While the peas are cooking, heat a little oil in a frying pan and saute the mushrooms, spring onion, chilies and garlic.
Pour over the peas and serve hot with toasted buns.
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