Ingredients
- 1-2 tbspn extra virgin olive oil
- 2 cups onions diced
- 2 cups carrots diced
- 2 cups celery diced
- 2 cloves garlic, crushed
- 1 cup (185g) yellow split peas
- 1 cup (185g) green split peas
- 8 cups chicken stock
- 1 bay leaf
- salt and ground black pepper
- reduced fat Greek yoghurt
Method
- Over medium heat, heat EVOO in large stockpot.
2. Cook onion, carrot, celery & garlic until onion is translucent.
3. Stir in yellow & green split peas, stock & bay leaf.
4. Season to taste, cover & bring to boil.
5. Reduce heat, simmer for 2 1/2 hours, stirring frequently.
6. Purée warm soup with blender or food processor.
7. Return to pot, heat through & serve.
8. Serve with a drizzle of Greek natural yoghurt & crusty bread.Serves 8
