1 tablespoon extra virgin olive oil
1 clove garlic, crushed
2 medium carrots chopped
pinch ground black pepper
250g dried yellow split peas rinsed (and soaked overnight if you wish)
1 litre vegetable stock, or chicken stock
1 dessert spoon dried dill (or herbs of your choice)
1 teaspoon fennel seeds (or herbs of your choice)
1 bay leaf
In a large saucepan, heat oil over medium-high heat.
Gently fry garlic and chopped carrot, cook, for a few minutes.
Add stock, fennel seeds, dill, bay leaf, and pepper.
Add the yellow split peas.
Bring to boil.
Reduce heat to medium/low, cover and simmer, stirring occasionally to prevent peas sticking to pan, for 35 to 40 minutes or until peas are soft and beginning to break up and thicken the liquid.
Remove from the heat – not forgetting to remove the bay leaf, and either process using a stick blender, or in a food processor – or eat as it is.
If too thick, add a little more hot water. Adjust seasoning if required.
Serve with homemade buttered garlic spelt bread.
There are many versions of this soup, some with onion, or celery added. This is my version, and it is delicious. Keeps you satisfied for hours.