Yellow Split Pea Soup


Staff member
A simple warming, filling soup for winter days.

2 cups of dried yellow split peas, washed and soaked in water overnight
5 or 6 cups of water
1 large onion, chopped
3 carrots, chopped small
1 small turnip (or neep!) cut into small cubes
Salt and pepper to taste

Place the split peas in a large saucepan and cover well with water.
Bring to the boil, reduce to a simmer and cook for about an hour or until the peas are soft and starting to go a bit mushy.
Add the onion, carrots and neep and cook for a further 20 minutes until everything is tender.
Season and enjoy with wholemeal bread.