Carrot & Split Pea Soup

Ingredients (from the box)

• 1 onion

• 400–500g carrots

• 200g split green peas

Pantry ingredients

• olive oil

• 1 litre vegetable stock

• salt & pepper

Method

1. Finely chop the onion and cook gently in olive oil until soft.

2. Add chopped carrots and cook for a few minutes.

3. Stir in the split peas and pour in the vegetable stock.

4. Bring to a simmer and cook for 35–40 minutes, until the peas are tender.

5. Blend if you prefer a smooth soup, or leave chunky.

Optional extras

• smoked paprika
• cream or yoghurt
• crusty bread

Serves: 4–5 bowls

Typical contents:

1 x Split Green Peas (500g)
1 x Brown Onions (1Kg)
1 x Carrots, Washed (1Kg)