I’m always amazed by people who manage to be ready for Christmas way before the actual big day arrives. I used to be, but then when I was pregnant with my son he decided to arrive one week before Christmas, 4 weeks early and it’s all been chaotic ever since!
It’s easy to become frazzled in the busy run up, so for day 21 of my Sensitive Foodie Advent Calendar, I give you a gorgeously warming and comforting yellow split pea soup.
This soup is packed full of healthy nutrients and healing spices, perfect to help keep the seasonal bugs at bay and soothe frayed nerves. Yellow peas are grown specifically for drying; their natural break in the middle allows them to be split than stored. In India they’re used for dal and traditionally in the UK for making pease pudding, something I remember being fed as a child but seems to have gone out of fashion.
Yellow split peas contain fabulous amount of fibre, perfect to promote gut health, a key part of our immune system. And it’s yellow, so another addition to rainbow phytonutrients that support the body’s metabolism. In fact, this soup is a cacophony of rainbow colours and flavours and will bring a little sunshine to a dull December day.
So why not take a moment to sit and enjoy the wonderful flavours and switch off from all the craziness going on around you. Your body and mind will love you for it, that I guarantee.
Comforting split yellow pea soup (serves 4-6)
- 1 medium onion, chopped
- 1 medium leek, chopped
- 2 medium carrots, peeled and diced
- 1 large celery stick, diced
- 1 fat clove garlic, finely chopped
- 1 large tomato, chopped
- 1 teaspoon chilli powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 100g yellow spilt peas]
- 400g tinned tomatoes
- 800ml vegetable stock
- salt and pepper to taste
- flaxseed oil to serve (optional)
Heat a couple of tablespoons of water to a large saucepan and add the onion, leek, carrot and celery. Stir well and sauté for 5 minutes until the veg starts to soften. Add the garlic and tomato and cook for another couple of minutes.
Add the spices and yellow split peas to the pan, stir well to combine and cook for a minute, then add the tinned tomatoes and stock. Stir well, bring to the boil, then reduce the heat and pop on the lid. Simmer for 35 minutes or until the yellow split peas are soft and the veg is mushy. Turn off the heat and leave to cool for a minute.
Using a stick blender, blend the soup, but not completely to leave a little texture. Season with salt and pepper, and serve steaming hot in bowls with a glug of flaxseed oil if desired. Enjoy!
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