You may be wondering why I call this my sunshine soup.
Not only does it have a beautiful, vibrant colour. But it makes me happy – it’s filling, easy to make and warms me from the inside.
Exactly what I need on these cold winter days!
Sunshine Soup gluten free, dairy free
This is a super thrifty recipe that’s warming and delicious – perfect for the cold days! It’s also full of fibre to keep you full! This soup also tastes great the next day so be sure to make extra!
1 cup yellow split peas
5 cups water
1 cube chicken stock (you can use vegetable stock to make it vegan)
1 tbsp extra virgin olive oil
Salt and pepper, to taste
Sauté the onions in olive oil and salt for about 5 minutes until softened and fragrant.
Add the chopped carrots and stir around then add the cup of split peas.
Stir the mixture around for a minute or two then add the 5 cups of water and stock cube.
Bring the soup to a boil then turn it to low heat to simmer for 30 minutes, stirring halfway through.
Once cooked, it should be very thick so feel free to add more water if necessary.
I like to add some more water and leave the lid on to let the split peas absorb more for about 30 minutes.
You can serve straight away but I like to blend mine with a hand blender (this can also be done in a high speed blender)