I’ve been absolutely exhausted the whole week and my dearest was sweet enough to make my favorite thing for dinner – a big pot of soup. And it was even better the next day. I love eating leftover soup all week (although we gobbled this up in 2 days!).
Split Pea & Kale Soup
3 medium carrots diced
1 small onion diced
2 stalks of celery diced
2 small potatoes diced
2 cloves garlic
4-5 large curly kale leaves chopped
1 1/2 cups dried green split peas
1 tsp salt
2 tbs extra virgin olive oil
fresh ground black pepper
1 bay leaf
Prepare the split peas by sorting out any odd bits or discoloured peas and rinse until the water runs clear. Add them to a large pot and generously cover with cold water. Bring to the boil and then turn down to simmer for 30-45 minutes until tender. Drain.
While the peas are cooking prepare the vegetables and heat the olive oil in a large pot. Add the onion, celery, carrots and garlic and soften for around 10mins on medium heat. Add the water, salt, pepper, and bay leaf and bring to a simmer. Once the peas are cooked and drained add to the soup.
Cook for around another 30 mins. Use a ladle or large spoon to skim off any scum that has boiled to the surface. A few minutes before serving add the chopped kale. Enjoy!