Split Pea Soup

1 tbsp rapeseed or vegetable oil

1 medium leek, chopped

1 large carrot, peeled and chopped

3 tbsp vermouth or white wine

1 tsp dried thyme

1/4 tsp smoked paprika

1 tsp lemon juice

220 g dried yellow split peas

1 1/2 L veg stock

3 bay leaves

salt

pepper

Method:

• Rinse split peas, soak in cold water overnight, rinse again, and drain.

• In a large pot with a lid, add the oil, leak and carrot and sweat until the veg is soft

• Add the vermouth/wine, thyme, paprika and lemon juice. Increase heat to boil vigorously until the alcohol has evaporated.

• Stir in the drained split peas and add the veg stock and bay leaves.

• Bring to a boil then reduce heat to a simmer and allow to simmer for 60-90 minutes until the split peas have softened.

• Remove the bay leaves then blend with a stick blender.

• Season with salt and pepper to taste and serve with bread.

• Optional: Top soup with sesame seeds and pumpkin seeds.