Split pea soup is topped with chopped celery and served alongside brown bread with hummus.

Split pea soup

Serves 8


2 cups dry split peas  
5 pints water  
2 onions, diced  
1 carrot, grated  
2 stalks celery, sliced
2 sprigs parsley 
2 sprigs dill  
3 potatoes, peeled and diced  
1 teaspoon low sodium salt 
1/2 teaspoon pepper  
1 cup low sodium vegetable stock


Wash the peas. 

In a large pan or soup kettle, combine the peas with the water, stock, onions, carrot, celery, parsley and dill.
Cover and bring to boil on a low heat. 

Cook for 2 1/2 hours. 

Add the potatoes, salt and pepper. 

Cook a further 20 minutes. 

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