Split Pea Soup with paprika onions
Seasonal Vegan, Vegetarian, Gluten free, Dairy free, Egg free recipe
Split pea soup is perfect for winter. This soup uses parsnips, carrots and onions which are all in season in winter. This soup is really cheap and nutritious.
Start by boiling the split peas in 1,5 litres of water, 2 bay leaves and 2 tbsp bouillon powder for 30 minutes.
In the meantime, peel and chop the parsnips, carrots and 2 onions.
Add these to the soup and slowly cook for another 30 - 40 minutes.
Slice the rest of the onions as thinly as possible. Toss with the olive oil and paprika powder.
Lay the onions slices on a baking tray lined with baking paper and fry in a 200 C (gas mark 6) for 15 minutes before turning the onions and frying for another 10 minutes or so.
Remove the bay leaves and puree the soup and serve with the paprika onions on top.
Optional (but NOT gluten free): serve with rye bread
When using the ingredients listed, this recipe is suitable for the following diets:
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.