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Vegetable soup with split peas and caraway seeds (v, lf)

This soup is the ultimate definition of nutritious and delicious!
Serves 4.

Original post (with pictures) here.

Drizzle of oil
1 1/2 tsp caraway seeds
1 large leek, green ends removed, sliced
4 - 6 cups vegetable stock (see note)
2 carrots, diced
2 parsnips, diced
2 sticks celery, diced
1/4 cabbage, roughly chopped
1/3 cup split peas, soaked for at 4-6 hours
Small bunch fresh chives, chopped (about 1 tbsp chopped)
Small bunch fresh oregano (about 1 tbsp chopped)

Note. I used 4 cups of stock made from a stock cube, but would have used 6 cups if my saucepan would fit the extra liquid in. I added water to each serve when dishing up instead; otherwise you have more of a stew. You could also use water instead of vegetable stock as there is sufficient flavour in the other ingredients. If you do so, add some salt and up the herbs to taste.

1. Heat the oil in the bottom of a large saucepan, and then add the caraway seeds and leek, sauteing over high heat until the leek starts to soften. Add approximately 1/2 cup of the vegetable stock and reduce heat to medium, allowing the leek to soften fully before adding other ingredients (a few minutes).
2. When ready, add the remaining stock and remaining ingredients (vegetable, split peas, herbs). Stir, reduce heat to low, and simmer covered for at least one hour, stirring regularly.
3. Turn off the heat and leave to stand, covered, for another hour or longer before serving (optional, but recommended for full flavour).