Who doesn’t love warm, lumpy-free veggie soup on a cold winter’s day! Add a chunk of fresh home-made bread, smothered in Nutelex (or your preferred butter-type spread) and we’re away on a cloud of chilly-day comfort.
I love soup, without lumps. My favourite is green split pea with Lebanese spices, a sprinkling of za’atar mix on top. This is something you can make easily at home and with your regular pantry supplies. It’s healthy, yummy, vegan-friendly (and kid-friendly), quick and cheap!
This kind of soup has only a few steps, with room to substitute ingredients as needed. It has a bit of the “chuck it all together in the pot” going on, so it’s a brilliant weekday saviour.
Hungry? Well, this is what you need: green split peas, potatoes, onion or leeks, garlic, cumin, black pepper, cayenne pepper, vegetable stock, celery (if you have it), lemon juice and za’atar mix (thyme, cumin, coriander, sesame seeds, sumac – or that lemon pepper mix works as a substitute, or leave out – salt and chilli flakes).
You can adjust the quantities of these ingredients to taste.
Just one thing I suggest you do as a rule, cook the split peas separately with no salt (15 mins), but add plenty of salt when cooking the potatoes! Do the onion and garlic in a bit of olive oil, add the spices, cooked potatoes, split peas, then everything else, blend, serve with a generous sprinkle of za’atar and you’re done!
Sponsored by Badde Manors Café.
