This recipe from My Darling Lemon Thyme was featured in a recent Zesty Five. As I said at the time it looked like a great midweek meal for a winter night: easy, healthy, and warming. So as the cold continued this week, I made a visit to the wonderful Source Bulk Foods here in Balmain, stocked up on split peas and went to work!
Soup is such an easy thing to make in bulk and keep, so as I often do I scaled this recipe up. I used one and a half times the quantity of dry ingredients, but only about a quarter extra oil and water (the latter is easy to add later if you want to thin the soup out).
I also made a bit of a wildcard change: I grated in a few teaspoons of fresh galangal when I added the carrots. I was a little timid with this change, because even though I feel like it would work well, I didn’t want to change the soup too much at my first tasting!
Challenges and Tips
This is a pretty simple recipe, there’s no major challenge to speak of. For my larger quantity I did need to cook the soup significantly longer than the 50-60 minutes prescribed: more like 85 minutes to get the texture I wanted (with some peas broken down, others just intact). Do keep an eye on the soup as it approaches this point: stir regularly to stop it sticking.
As pictured I served with grilled bread. Rather than topping the soup with a little extra oil I opted to oil the bread for grilling.
This soup was perfect for a cold night. I was a little worried it would be too simple and Jane wouldn’t enjoy it, but in the end I think she loved it more than I did! Even better: it’s the sort of healthy meal that leaves you feeling good afterwards too. Guess what I’m having for dinner tonight ;).