Yellow split-pea soup with toasted pepitas and sunflower seeds

Bowls of soup filled with vegetables, seeds and split peas are a healthy way to get warm this winter.

Recipe «Yellow split-pea soup with toasted pepitas and sunflower seeds» presented in category Recipes / Soups, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author sheff would need: 2 1/2 cups yellow split peas, 1 tbsp light olive oil, 1 large onion, finely chopped, 1 leek , finely chopped, 3 garlic cloves, crushed , 2 small carrots, cut into 1cm cubes, 2 thyme sprigs, plus extra leaves to serve, 1L salt-reduced chicken or vegetable stock , 2 tbsp each sunflower seeds and pepitas , lightly toasted.

Ingredients:

• 2 1/2 cups yellow split peas 
• 1 tbsp light olive oil 
• 1 large onion, finely chopped 
• 1 leek , finely chopped 
• 3 garlic cloves, crushed 
• 2 small carrots, cut into 1cm cubes 
• 2 thyme sprigs, plus extra leaves to serve 
• 1L salt-reduced chicken or vegetable stock 
• 2 tbsp each sunflower seeds and pepitas , lightly toasted 

Instructions

1. Place the split peas in a large saucepan and pour over 1.5 litres (6 cups) boiling water. Cook over medium-high heat for 15 minutes until half-cooked.
2. Meanwhile, heat the oil in another large saucepan over medium-low heat. Add the onion, leek, garlic, carrot and thyme and cook, stirring, for 5 minutes or until onion softens.
3. Drain the split peas and add to the vegetables with the stock and 3 cups (750ml) water. Bring to the boil, then reduce heat to medium and simmer rapidly for 20 minutes. Remove the thyme sprigs, cool slightly, then puree using a stick blender. Season to taste. Serve the soup scattered with pepitas, sunflower seeds and extra thyme leaves.