This is an easy soup, just let it simmer away on the stove then blend it until almost smooth. Leaving it almost smooth adds a bit of texture and thickness.
Try and use green apples for tartness, but you can change the coriander to mint leaves if you prefer. Mint works well with both peas and apple.

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Split pea & apple soup

Course

Main

Prep Time

20 mins

Cook Time

35 mins

Servings

Ingredients

• 1 tablespoon olive oil
• 1 brown onion finely chopped
• 1 leek thinly sliced
• 1 celery finely chopped
• 1 carrot finely chopped
• 2 green apples unpeeled, cored and finely chopped (see tip)
• 1 cup yellow or green split peas (I used yellow)
• 1 litre chicken stock (salt-reduced if you prefer)
• 1 tablespoon lemon juice
• 1/4 cup small fresh coriander leaves

Course Main Prep Time 20 mins Cook Time 35 mins Servings Ingredients 1 tablespoon olive oil 1 brown onion finely chopped 1 leek thinly sliced 1 celery finely chopped 1 carrot finely chopped 2 green apples unpeeled, cored and finely chopped (see tip) 1 cup yellow or green split peas (I used yellow) 1 litre chicken stock (salt-reduced if you prefer) 1 tablespoon lemon juice 1/4 cup small fresh coriander leaves

Instructions

1. Heat oil in a large saucepan over medium heat. Cook onion, leek, celery, carrot and apple, stirring, for 5-7 minutes or until softened.
2. Add peas, 2 cups (500ml) water and stock and bring to the boil. Reduce heat and simmer, uncovered, for 25 minutes or until peas are tender. Stir in juice.
3. Blend soup until almost smooth. Serve soup topped with reserved apple and coriander.

Recipe Notes

Reserve two tablespoons of the finely chopped apple (to serve) and place in a small bowl with a little lemon juice and water. Drain apple before using.

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