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Makes 6-8 portions

500g split peas (yellow or green depending on your colour preference)
1 onion, chopped
2 cloves garlic, chopped
1 red chilli, chopped
1tbsp cumin seeds (ground cumin will do)
1.5litres hot vegetable stock
100g spinach
250g yoghurt
smoked paprika to serve

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Split Pea Soup

As with most soups, this is perfect for making in a big old pot and freezing leftovers. Perfect a for a cold day.


Pour the split peas into a large bowl, cover with twice the volume of water and leave overnight to soak.

The next day... Fry the onions with a little in large saucepan over a medium heat. Once softened, add the chilli, garlic and cumin, sizzle for a few minutes more. Drain the split peas and rinse, tip them into the pan with the onions and stir well to coat in the aromatic oil.
Pour in the hot vegetable stock and allow it to boil vigorously for about 10mins, scraping off the frothy scum that rises to the surface. Turn the heat down and simmer for about 30mins until the peas collapse. Add the spinach to the pan, cover and let it wilt in the pan for a few minutes. Once the spinach is wilted, use a hand blender to blend the soup until smooth, be careful not to overblend, you still want flecks of green against the yellow background. Taste and add salt and pepper.
Serve with a big dollop of yoghurt, a drizzle of oil and a sprinkling of paprika.

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