Am I mad to be craving soup in the summer?
I've been eating a lot of salad. I gave up on soup in favour of salad at the start of spring.
It happens every year. I eat so much soup over the winter, that I start to get a bit fed up with it, so when the sun starts to make an appearance and the temperatures rise all I want is salad. They seem new, fresh and exciting to me after a dark, cold winter and all the heavy food I've craved.
It's time to give soup a chance!
This one is a simple split pea soup with a hint of spice.
I never make split pea soup
I have no explanation for you, it just never pops into my head. That is until a visit to the pub we frequent every Monday after work for dinner with friends. It's a wee traditional pub called The Bank Bar. All wood and cozy corners.
We're creatures of habit and always eat in the snug at the same big round table which seats six of us easily. We have Gav behind the bar who serves us with a bit of chat and Susan in the kitchen who sometimes offers us an off-menu meal (she does great chilli). They have a good selection of veggie dishes that are homemade, tasty and cheap.
I love lentil soup
I love Susan's lentil soup (which she serves with toasted crusty homemade bread) and check the blackboard as soon as we walk through the doors hoping it will be the Soup of the Day. After arriving, seeing it wasn't lentil, sighing and voicing my disappointment, I was persuaded to try the Split Pea Soup. It was super tasty. So of course split pea soup floated around in my head the rest of the week until I gave in and made some. Spot on first try!
Vegan Split Pea Soup
A simple creamy and lightly spiced soup made with split peas that is full of flavour and super healthy. A great meal to take you through the year that's kind to your bank balance and your waistline.
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, crushed
- 2 stalks of celery, finely chopped
- 4 medium carrots, finely chopped
- 3 tsp dried cumin
- 300g yellow split peas
- 2 litres vegetable stock (4 stock cubes), add more water if required
- a good grinding salt and black pepper
1. Saute the onion and garlic in a large pot with the olive oil until soft.2. Add the celery and carrots and cook gently for another few minutes.3, Add the cumin and split peas, then pour in the stock. Bring to the boil, then reduce to a gentle simmer and leave to cook for 50 mins to an hour until creamy, stirring occasionally and adding more water if you need to. Whizz until smooth with a stick blender.4. Season with salt and pepper, then serve with crusty bread.5. Enjoy!
Yield: Serves 4-6 generously
If you enjoyed this soup, try my Fridge Lentil Soup