Pork and yellow split pea soup

ServeS 4

Ingredients:

1 tbsp olive oil

1 tbsp butter

1 onion, finely chopped

3 garlic cloves, finely chopped

sea salt and freshly ground black pepper

1 cup dried yellow split peas, picked over and rinsed

6 cups hot vegetable or chicken stock

12oz (350g) leftover roast pork, cut into bite-size cubes

handful of curly parsley, finely chopped

Method:

1 Heat the olive oil and butter in a medium-sized soup pot over low heat. Add the onion, and cook gently for about 5 minutes until soft. Stir in the garlic, and cook for a few seconds longer until fragrant. Season with salt and pepper

2 Stir in the split peas, and pour in the stock. Bring to a boil, and boil rapidly for about 10 minutes. Reduce the heat slightly, stir in the pork, and simmer gently for another 40 minutes, adding a little hot water if the soup gets too thick. Season well, and stir in the parsley just before serving.

Cook’s Notes:

The split peas will count as one of your five-a-day portions. Make sure that you rinse the peas well because they can sometimes be a little gritty.

Pork and yellow split pea soup