- a few slices of prosciutto and canadian peameal bacon
- 2 cloves of garlic
- 1/2 white onion
- a few stalks of celery
- 2 medium carrots
- 1 potato
- small crown of brocolli
- handful of baby spinach
- 1 bay leaf
- 1 cup dried split green peas
- 5 cups water/homemade chicken stock
- 1 tbspn extra virgin olive oil
- sea salt to taste
Start by heating the olive oil, then stir in the chopped onions, garlic until soften - about 2 minutes. Then add chopped carrots, celery and potatoes, cook for another few minutes before adding the split peas, bay leaf and stock.
The soup will need to cook for between 20-30 mins. Add the brocolli and spinach cook for a further 5-8 mins. I then pureed the soup with a hand blender, leaving it a little chunky. Now is a good time to taste the soup to see if it needs any more salt.
A really nice idea would be to finish the soup off with lemon zest, olive oil and a pinch of smoked paprika. (I got this idea from a great website called www.101cookbooks.com).
It tasted delicious and is pretty damn healthy too, also super easy to make this a vegetarian meal. Next time I might make some swedish limpa bread shown in Natasha's blog to compliment it.