Vegetable Purée Split Pea Soup

Ingredients

• 1 cup dried split peas or lentils
• Water for boiling and thinning
• Mixed fresh vegetables (carrots, lettuce, turnips, celery, spinach)
• A few onions
• Salt and pepper to taste

Method

1. 1 Boil split peas or lentils in water until very tender. Pass through a sieve with a little water to create a smooth purée. Thin with water to desired consistency.
2. 2 Finely shred fresh vegetables (carrots, turnips, celery, spinach, lettuce) and onions. Blanch in boiling water for 3-4 minutes, then drain.
3. 3 Add the blanched vegetables to the purée. Simmer gently for at least 2 hours, stirring frequently to prevent sticking.
4. 4 Season with salt and pepper before serving.