Split pea and cumin soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | millilitres | Olive oil |
| 1 | Onion; peeled and chopped | |
| 1 | Clove garlic; crushed | |
| 1 | teaspoon | Cumin seeds |
| 100 | grams | Carrots; peeled and chopped |
| 1 | Stick celery; chopped | |
| 150 | grams | Yellow split peas |
| 850 | millilitres | Vegetable stock |
| 125 | millilitres | Buttermilk |
| 15 | millilitres | Lemon juice |
| Salt & freshly ground biack pepper | ||
| Fresh coriander to garnish | ||
Directions
1. Heat the oil, add the onion, garlic, cumin seeds, carrot and celery and saut‚ gently for 5 minutes. Stir in the split peas and cook for 2 minutes.
2. Add the stock, bring to the boil and then simmer for 35-40 minutes until the peas are tender. Allow to cool slightly then pur‚e in a food processor or blender and return to the pan.
3. Add the buttermilk and lemon juice and season to taste. Heat through gently, but avoid boiling. Garnish with fresh coriander and serve with garlic bread.
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