steps to prepare award winning Yellow split-pea soup with toasted pepitas and sunflower seeds

Good afternoon. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Yellow split-pea soup with toasted pepitas and sunflower seeds. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Yellow split-pea soup with toasted pepitas and sunflower seeds is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Yellow split-pea soup with toasted pepitas and sunflower seeds is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 2 1/2 cups (500g) yellow split peas
  • 1 tablespoon light olive oil
  • 1 large onion, finely chopped
  • 1 leek (white part only), finely chopped
  • 3 garlic cloves, crushed
  • 2 small carrots, cut into 1cm cubes
  • 2 thyme sprigs, plus extra leaves to serve
  • 1L (4 cups) Massel salt-reduced chicken style liquid stock or vegetable liquid stock
  • 2 tablespoons sunflower seeds, lightly toasted
  • 2 tablespoons pepitas (pumpkin seeds), lightly toasted

Method

  • Step 1
    Place the split peas in a large saucepan and pour over 1.5 litres (6 cups) boiling water. Cook over medium-high heat for 15 minutes until half-cooked.
  • Step 2
    Meanwhile, heat the oil in another large saucepan over medium-low heat. Add the onion, leek, garlic, carrot and thyme and cook, stirring, for 5 minutes or until onion softens.
  • Step 3
    Drain the split peas and add to the vegetables with the stock and 3 cups (750ml) water. Bring to the boil, then reduce heat to medium and simmer rapidly for 20 minutes. Remove the thyme sprigs, cool slightly, then puree using a stick blender. Season to taste. Serve the soup scattered with pepitas, sunflower seeds and extra thyme leaves.

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