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Yellow split-pea soup with toasted pepitas and sunflower seeds
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Nutrient-packed split pea and vegetable soup perfect for winter warmth.
Ingredients:
  • 500g split peas
  • 18.20 gm light olive oil
  • 1 large onion, finely chopped
  • 1 leek (white part only), finely chopped
  • 2 small carrots, cut into 1cm cubes
  • 2 thyme sprigs, plus extra leaves to serve
  • 1L (4 cups) salt-reduced chicken style liquid stock or vegetable liquid stock
  • 40.00 ml sunflower seeds, lightly toasted
  • 40.00 ml pepitas (pumpkin seeds), lightly toasted
Instructions:
  • In a large saucepan, combine split peas with 1.5 liters (6 cups) of boiling water. Simmer over medium-high heat for 15 minutes until partially cooked.
  • Heat oil in a large saucepan over medium-low heat. Sauté onion, leek, garlic, carrot, and thyme for 5 minutes until onion softens.
  • After draining the split peas, combine them with the vegetables, stock, and 3 cups (750ml) of water in a pot. Bring the mixture to a boil, then lower the heat to medium and simmer vigorously for 20 minutes. Remove the thyme sprigs, let it cool slightly, then blend with a stick blender until smooth. Season to your liking and serve the soup garnished with pepitas, sunflower seeds, and extra thyme leaves.

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