CentMenu / Lunch
Split pea soup
Dried split peas simmer into a thick, hearty soup with potatoes and carrots.
VeganNo gluten ingredientsNo dairy ingredients
Ingredients
4 servings · US + metric
- 10.58 oz (300 g) split peas
- 14.11 oz (400 g) potatoes
- 2 carrots
- 1 onion
- 1¾ tbsp (25 ml) sunflower oil
- 1 vegetable stock cube
- 2¾ tsp (2 g) dried marjoram
- ½ tsp (3 g) salt
Let’s cook
Heat 1¾ tbsp (25 ml) sunflower oil in a large pot over medium heat. Finely chop 1 onion and sauté for 5 minutes.
Rinse 10.58 oz (300 g) split peas; add to the pot with 1 vegetable stock cube and water to cover generously, then simmer over low heat for 35 minutes, stirring occasionally.
Peel and dice 14.11 oz (400 g) potatoes and 2 carrots; add with 2¾ tsp (2 g) dried marjoram and simmer for another 20–25 minutes, until everything is tender.
Add water if too thick and season with ½ tsp (3 g) salt.