Tastes like Pea and Ham soup – but there’s no ham!
Ingredients:
- 2 red or white onions – chopped
- 2-3 celery stalks – chopped
- 5 medium potatoes – chopped
- 2 medium carrots – diced
- 1 cup yellow (or green) split peas (washed)
- 1 crushed garlic clove
- Vegetable stock cube
- 2 lapsang souchong tea bags
- 3 whole cloves
- 1 bay leaf
- 1-2 tbsp coconut or olive oil
Instructions:
- Add the tea bags to a cup and fill with boiling water. Leave to brew for 10-15 minutes while you prepare the rest of the soup
- In a deep pot or saucepan, sauté the chopped onions in the oil for several minutes on a low heat
- Stir frequently, be careful not to brown or burn the onions
- Then add the chopped celery, potatoes and carrots and sauté for another couple of minutes
- Now add the garlic, stir for a few seconds, and then add the tea brew (without the tea bags!)
- Top up with enough water to have all the vegetables floating
- Add the washed split peas, stock cube, cloves and bay leaf
- Add more water if necessary
- Cook on low, stirring regularly to avoid catching on the bottom of the pan; more frequently as the soup begins to thicken
- Cook for at least 1 ½hrs – enough time for everything to become mushy and delicious