Are hearty soup recipes welcome here?:) Been experimenting with this recently, even "needed improvement" versions turned out very nice. Too stoked not to share.
For about 4-5 portions. Refrigerates well for a week or so. Amounts are approximate of course, it's a soup, it forgives.
- 1 large onion - chopped small.
- 2 cloves of garlic - chopped small.
- 1 small chilli (optional) - deseeded, chopped.
- 1-1.5 cups split chickpeas (aka yeallow split peas) - rinsed. Wouldn't use more than that if other amounts stay the same, it may become too heavy to stomach.
- 2 big or 4-5 small potatoes - waxy is best, they retain their shape nicely. Cut into 1.5-3cm chunks (or preferred size, consider the next ingredient).
- 2 courgettes - cut in half lengthways, then into 2cm wide pieces. Too small will cook too quick. But either way they will partially be absorbed by the soup, which is a good thing.
- 2 cups of sliced mushrooms - optional really.
- Two big handfulls of spinach/kale/whatever you prefer. I used beetroot greens once - highly recommended. Chopped if desired, chunky is good.
- Big bunch of herbs, chopped - coriander or dill work very nice.
- Preferred veg stock - I use powder.
- Spices to taste, this is what works for me: 1 tsp turmeric, 1 tsp coriander, 1 tsp sumac, 0.5 tsp smoked paprika.
- 1 tsp yeast extract (Marmite etc.) and/or liquid seasoning - optional flavour bombs.
- idk about 1L of hot water to begin with, then possibly another 1L, see recipe.
- oil, whatever. Olive for serving.
Start by heating some oil in a big pan on low/med heat, onions can go in straight away. Sweat them for 10-15 mins, no need to caramelise. 10 mins into onions cooking, add garlic and chilli if using, allow them to cook for about 5 mins. Next add all the dry spices and toast for 1min.
Then throw in the split peas, and pour in hot water (at least twice the volume of peas), add veg stock, yeast extract if using and stir well. Season with salt (or soy sauce) and pepper. Bring to boil, cover and simmer on low - at least 15 mins. I find that cooking until they're al-dente is best - most retain their shape sort of, but also break up enough to contribute to a thicker broth. Overcooking is better than undercooking in this case.
Once you're happy with the state of split peas, add potatoes and courgette. If using mushrooms add them too (fry in a hot pan in advance for more flavour). Add enough water to just cover the veg. Taste the stock, it will probably need more salt at this stage. Bring to boil, then cover and simmer on low.
You're looking to cook the potatoes through so it will be at least 15 mins. If using waxy type then cooking for extra 10mins even when they're fully done is highly recommended - just adding to that richness of the whole thing.
Just when you're about to say "done!" add the greens and herbs - might as well switch off the heat at this point, and leave to stand for another 15 mins.
Serve with olive oil and a squeeze of lemon juice.
Let me know how you find this, and especially of any mods!