• 2 litres bacon, chicken, or vegetable stock

  • 1 cup green split peas

  • 2 ribs celery, finely sliced

  • 1 onion, finely sliced

  • 1 granny smith apple, peeled and finely sliced (or vinegar)

  • salt and pepper to taste

  • a few drops vinegar if needed

  • big handful finely chopped parsley

Split Pea and Kumara Soup

Method

Simmer the stock and split peas together for an hour or so until the peas are falling apart. Add the vegetables and simmer until tender, then add the apple and simmer another 10 minutes.

Check the seasoning and correct as needed. Add the parsley just before serving.

This soup becomes very thick as it cools, so add a little water when reheating, so that it won’t burn on the bottom of the pot.