Gingery split pea soup with coriander
First made November 2015. Cold weather food at its finest. Serve alongside a green salad and crusty bread. Adding the rosemary while cooking makes it yummy, but I found it off-putting to deal with the needles after they dropped off the sprigs. If you're l
Cooking time: 2 hours
- Heat oil over medium-high heat. While it's heating, add in the coriander to bloom. Once good and hot, stir in the carrots, celery, onion, leek, garlic and ginger. Reduce heat to medium and stir occasionally until the veggies are softened, about 5 minutes.
- Stir in the peas, 4 cups of water, stock, salt and pepper. Add the rosemary sprigs (or mince the rosemary, then add). Bring soup to a boil over medium-high heat, then reduce to a simmer for 1.5 hours, or until the peas are breaking down and making the soup thick. Remove sprigs and bay leaf.
- If you like a thinner soup, add a little water to desired consistency and rewarm over low heat. Ladle into bowls and add freshly squeezed lemon juice to taste, or a little drizzle of olive oil.
Submitted by: Liz
Thanks to: Cook This Now by Melissa Clark