Split Pea & Veggie Frankfurter Soup with Malthouse Bread

by Julie Gibbons on February 8, 2011


plit Pea & Veggie Frankfurter Soup with Fresh Malthouse Bread

This is a really hearty soup you can throw together from storecupboard ingredients, embellished with veggie frankfurters (an idea suggested by the finger sucking Nigella Lawson from whom this ‘recipe’ originated).

Served with a freshly baked malthouse loaf, it makes a fine winter lunch and will set you up good style if you need to go out and about.

serves 6

1 x organic onion
1 x organic carrot
1 x clove garlic
1 x stick celery
3 tablespoons organic sunflower oil
1 crushed mace blade
500g yellow split peas
1 litre veg stock
2 bay leaves

  1. Put the vegetables into a food processor & blitz into tiny pieces.
  2. Heat the oil and add veg, cooking until soft, then add the mace.
  3. Add peas and stir until well-coated.
  4. Add stock and bay-leaves, bring to the boil then cover & simmer.
  5. Add veggie frankfurters straight form the freezer, and when defrosted and heated through, chop in the pan.

You will need to begin to make the bread in the morning, following the instructions on the back of the flour packet. This will enable you to serve both bread and soup together for lunch.

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