Well, winter is officially over. Hurrah. To kiss winter goodbye and bring on some spring detox, I’ve made a last soup: spicy vegetarian green split peas.
I’ve put a lot of orange and red colour ingredients to contrast with the green of the peas: orange and red peppers, sweet potato, carrots, chilli powder and paprika.
It’s lovely with some spongy corn bread.
- 500 gr. green split peas
- 2 orange peppers
- 1 red pepper
- 2 small red onions
- 1 big clove garlic
- 1 medium sweet potato
- 3 carrots
- 3 bay leaves
- Salt, pepper, olive oil
Cook the peas first in the basket of the pressure cooker with the bay leaves. Then drain the peas but keep the cooking water.
Cut the veg coarsely, in average size chunks, minestrone style.
Sweat the onion and garlic first and then add the peppers, tomatoes, and sweat them, add the carrots, sweat, and finally add the sweet potatoes. Sprinkle spices, salt and pepper.
Pour the cooking water. Add the peas. Cover with water. Cook with the pressure cooker. Add a last teaspoon oil before serving.