| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Servings |
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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
Ingredients
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Instructions
- Heat oil in a large saucepan over medium heat. Cook onion, leek, celery, carrot and apple, stirring, for 5-7 minutes or until softened.
- 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.
- 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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