Ingredients
SERVES 4
– 200 g split peas
– 400 g spinach cut into strips
– 250 g potatoes peeled and diced
– 1 onion peeled and diced
– 100 ml soymilk
– 1 l vegetable broth
– EVO to taste
– salt to taste
– black pepper to taste
Directions
Pour a little EVO in a saucepan and sauté the onion, without browning it. Then, add in the potatoes and the peas and let them brown. After a couple of minutes, add in the broth and bring it to a boil. Cook for 40 minutes, then incorporate the spinach and continue cooking for 10 more minutes. Right after, transfer all of the ingredients to a food processor and blend. Then, pour the purée back to the saucepan and heat it up again, adding in the soy milk – previously flavoured with a pinch of salt and pepper – and more broth, if the soup is too thick. Let cook for 2-3 more minutes, while stirring well. Remove from heat and serve hot.
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