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Ingredients:

  • 1 broccoli, chopped into florets
  • 3 cups of green split peas
  • 1 onion, sliced
  • 3 cloves of garlic
  • Chicken stock (I use the cubes or powder and follow instructions for how much per lt of water)
  • Water
  • 2tbsp walnuts, chopped
  • 2tsp slithered almonds
  • 1tsp dried roasted onions
  • 2tsp chilli flakes

Method:

1. Add broccoli, onion and garlic with a bit of olive oil to a crock pot and cook for 3-5 minutes until onion is translucent.

2. Add split peas, approx 2 tb of stock & just enough water to reach 3/4 of the pot.

3. Bring to a boil then turn heat to low and simmer for approx 30 minutes or until peas are soft.

4. Meanwhile, toast the walnuts & almonds until aromatic. Wait to cool then combine with chilli and onions.

5. With an immersion mixer or blender, puree the soup until it is thick but still somewhat runny- you may need to add more water.

6. Garnish with chilli nut blend- enjoy!

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