This started off as a recipe in the weekend supplement in the Saturday Telegraph (back when it used to be a decent paper – many years ago). I saw a photo of it in a Moroccan type of bowl served with a mini naan bread and it looked so comforting. I introduced this comforting recipe to my little family back in the early days, when we had gotten to know one another and were getting comfortable. I made this one horrible wet, windy, freezing cold day and it’s been a firm favourite ever since. It only gets made in the autumn and winter and is a brilliant way of getting a tasty but intense vegetable hit into small people.
Over the past few years it’s changed a fair few times until we reach now. The cutting has long gone and the soup itself bears little more than a passing resemblance to it’s previous incarnation. But I’ll try here, to go back to the original – as far as I can.
4-5 largish white potatoes, peeled and roughly chopped.
2 – 3 medium sized sweet potatoes, peeled and roughly chopped.
4 – 5 largish parsnips, peeled, pared and chopped.
1 large onion, finely diced
2 – 3 large carrots, peeled and roughly chopped.
1 oz of split peas (yellow or red)
1 tin/carton of chopped tomatoes
1 heaped tbsp tomato puree
2 heaped tsp ground cumin
1 heaped tsp ground ginger
2 heaped tsp ground coriander
1 heaped tsp ground fenugreek
1 chicken stockpot
4 heaped tsp vegetable bouillon powder
1 litre of boiling water
Chop and dice all the vegetables. Fry onions until soft and translucent then add the rest of the vegetables. Fry in the oil for a 5 mins stirring occasionally. Mix together all the spices then add to the pan.
Combine thoroughly with the vegetables and fry for a few mins to release the flavours of the spices, then stir in the bouillon powder. Add the tomatoes and puree, then add the water. Add the split peas.
Bring to the boil then simmer for around 45 mins. Season to taste and serve with warmed naan breads or cheese scones. (It freezes well)
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