Yellow pea stew

Ingredients

• 200 g Yellow split peas
• 800 ml Water
• 1 tbsp Olive oil
• 2 pcs Carrots, grated
• 2 pcs Onion, chopped
• 4 tbsp Parsley, fresh, chopped
• 1 tsp Salt, fresh ground

Method

1. In a large saucepan, heat oil over medium-high heat.
2. Add onions and carrots; cook, stirring, for 6 to 8 minutes or until vegetables are softened.
3. Stir in peas and stock.
4. Bring to a boil.
5. Reduce heat to medium-low, cover, then simmer, stirring occasionally, for 35 to 40 minutes or until peas are very tender.
6. Transfer 250g solids to food processor.
7. Add water and purée until smooth.
8. Return purée to pan then stir in half the parsley.
9. Simmer, stirring often, for 5 minutes to blend the flavours, thinning soup with water if too thick.
10. Serve sprinkled with the remaining parsley.