As winter is now upon us I currently love experimenting with different soups. I just think there’s something really comforting about settling down either at home or at work to a nice bowl of soup.
I am someone who loves a chunky soup, I just find it more satisfying to have something to eat rather than just slurp it down.
I have recently got slightly obsessed with this split pea and sausage recipe. It sounds simple but I think it’s so effective.
6 sausages (I like lean turkey sausages from musclefood)
2 sticks celery
1.5 litre chicken stock
200g uncooked split peas (ensure you soak them for at least 10 hours before cooking)
2 bay leaf
Dash of pepper
- Chop the onion, celery and leeks into chunks, in a large saucepan over a medium heat cook the vegetables or until the onion starts to brown.
- Add the soaked, rinsed and drained split peas. Mix into the vegetables and cook for a couple of minutes.
- Add the bay leaf and stock, bring it to the boil then leave it to simmer with a lid on for around 1 hour or until the split peas are soft.
- Whilst the soup is cooking, grill the sausages to allow the fat to leave the sausages. Once cooked and chop into pieces and add to the soup whilst still on the hob.
- Once cooked, removed the bay leafs and serve.
Fat: 7.2g (2.2g saturated)