Split Pea, Corn & Kumara Soup

 

 

Carrying on the winter-warming theme this soup is ideal to serve for lunch or an evening meal on a cold day. Serve it in front of the fire with hot crusty bread, which is also perfect for cleaning the plate with afterwards. This soup is one of our Soup of the Day offerings and is wheat and gluten free.

 

  • 1 cup green or yellow split peas
  • 1 onion, finely diced
  • 2 parsnips – peeled, finely diced
  • 250gm kumara, peeled, finely chopped
  • 400gm can corn kernels
  • 3 cups vege stock or water
  • 2 cups milk
  • 1 cup cream
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 50ml tamari soya sauce
  • 1/2 tsp paprika
  • rinse split peas until water runs clear
  • place peas, onion, parsnips and kumara in a saucepan with a little oil. Saute for 10 mins on medium heat
  • add stock, milk, corn, seasoning, soya sauce and paprika. Simmer for 20-25 mins until veges are soft
  • add cream and stir
  • serve with hot crusty bread