This split pea and cumin soup is a warming, comforting lunch. Enjoy!
Split pea and cumin soup
1 tbsp olive oil
1 onion, peeled and chopped
1 clove garlic, crushed
1 tsp cumin seeds
100g carrots, peeled and chopped
1 stick celery, chopped
150g yellow split peas
850ml vegetable stock
1 tbsp lemon juice
Salt & freshly ground black pepper
Fresh coriander to garnish
1 Heat the oil, add the onion, garlic, cumin seeds, carrot and celery and sauté gently for 5 minutes. Stir in the split peas and cook for 2 minutes.
2 Add the stock, bring to the boil and then simmer for 35-40 minutes until the peas are tender. Allow to cool slightly then purée in a food processor or blender and return to the pan.
3 Add the buttermilk and lemon juice and season to taste. Heat through gently, but avoid boiling. Garnish with fresh coriander and serve with garlic bread.
© The Vegetarian Society