Split Pea & Veg Soup

By: Salwaa Smith - Cape Malay Cooking & Other Delights

Ingredients

- 1 packet (500g) green split lentils 

- A few soup bones, meat or knuckles 

- 5 allspice, 5 cloves

- 1½kg carrots

- 2 large tomatoes 

- 2 large onions

- 2 large potatoes 

- ½ bunch celery 

- ½ bunch parsley 

- Salt and pepper to taste

Method 

- Rinse the green split peas a couple of times.

- Pour it into a large deep pot, add the allspice, cloves as well as the soup bones and meat, if using. 

- The bones and meat gives depth and flavour to the soup. 

- Cover with water and bring to the boil. 

- Simmer until the split peas are soft and mushy.

- Meanwhile clean and cut the vegetables into smaller pieces. 

- Liquidise the vegetables, add water as required. 

- Pour the liquidised vegetables into the pot with the cooked split peas. 

- Season to taste and bring the soup to a boil. 

- Once it starts boiling, lower the heat and leave the soup to simmer for a couple of hours. 

- Stir now and then, adding water as required.