Split pea soup with rosemary croutons

Ingredients

For 1 serving

• Split peas80 g
• Potatoes100 g
• Carrots50 g
• Onion40 g
• Whole wheat bread40 g
• Rosemary2 g
• Extra virgin olive oil1 tablespoon
• Vegetable broth600 g
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

In season: November – March

Method

1. Rinse the split peas in a sieve; chop the onion, peel and chop the carrot; peel the potatoes and cut them into cubes of about 1.5 cm. Heat the vegetable stock.
2. Heat half the oil in a pot over medium heat and fry the onion and carrot for 4–5 minutes, until the onion is translucent.
3. Add the split peas, potatoes and hot stock; bring to the boil, skim and simmer over low heat, lid ajar, for 45 minutes, stirring now and then so it doesn't stick, until the peas have broken down. Add hot water if it gets too thick.
4. Season with salt and pepper and partly blend with a stick blender, leaving some pieces whole.
5. In the last few minutes cut the wholemeal bread into cubes and toast them in a pan with the remaining oil and the rosemary over medium heat for 3–4 minutes, turning, until golden and crisp.
6. Serve the soup with the rosemary croutons on top.