In my potentially never-ending quest to use up a large amount of mint, I prepared this Split Pea and Mint soup. I was on holiday in California a few years ago and this soup seemed to be bizarrely popular. “Yes, we have split pea soup!” declared the enthusiastic signs.
Since then, I always have a bag of split peas in the press; they’re a great alternative protein source and don’t need to be soaked.
If you’re making soup, it’s well worth cooking a large pot in industrial quantities and freezing some in containers. Then you’ll have soup for several days lunches. I was able to make around 12 portions for well under €5 using mostly organic vegetables from Lidl and split peas from the Asia Market on Drury St in Dublin.
There are twelve portions here so adjust this recipe accordingly.
- 220g split peas
- 2 onions
- 4 cloves of garlic
- 5-6 carrots, peeled and chopped
- 5-6 parsnips, peeled and chopped
- 1 medium turnip, peeled and chopped into small cubes
- 3 litres (6 pints) water with 3 vegetable stock cubes
- Two handfuls of fresh mint
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Heat the oil in a large saucepan
- Add the onions and garlic and saute for another minute on a medium heat
- Now add the other chopped vegetables and stir. Cover, lower the heat, and allow the vegetables to cook for five minutes
- Add the split peas and the water with stock cubes, cover and bring to the boil.
- Simmer for 30-35 minutes or until the split peas and vegetables are cooked through. Stir occasionally to ensure the split peas don’t stick to the bottom of the pot
- Add the mint and blend the soup