If all the parsnip chat last week has given you a hankering, we have a beautiful recipe for you. Fresh parsnips and split peas (we have British-grown in stock, courtesy of Hod Me Dod's) make this simple soup healthy and hearty. Cafe manager Stephanie first encountered this soup in Robin Robertson's Fresh From the Vegetarian Slow Cooker, but it's equally excellent on the stovetop and has proved popular in the Storehouse. Serves 6 as written.
2 tablespoons vegetable oil
2 medium onions
500g pack split peas (green or yellow, but I prefer green!)
1 teaspoon Marigold Vegan Organic Bouillon (adjust quantity based on the stock powder you use)
1 or 2 kettleful of boiling water (approx 1.5L)
salt and pepper to taste
Dice and fry off onion and parsnip.
Add lentils, boullion, and enough hot water to cover peas by about 1inch..
Leave to boil until peas are cooked, approx 20-30min.
Adjust seasoning to taste (I usually just add 1/2 teaspoon pepper as the stock powder is plenty salty!