One of my favourite childhood memories growing up in Scotland was Granda MacLeod's cooking, he made some really great stuff, shrimp avocado cocktails, jelly trifles, jams of all flavours and of course soups. Soup is a big thing in Scotland, especially in the colder months, I remember sitting in the kitchen with the smell of bay leaves in the air waiting for chunky hearty soups. This particular recipe he made with barley and an assortment of vegetables, as I am gluten intolerant I substituted split peas (red lentils will work as well) as they have a mild flavour allowing everything the bay leaves to really shine through.
Split peas in an excellent source of fiber, a cooked cup providing 65% of the daily recommended dose. As it's a soluble fiber, peas help bind up cholesterol containing bile and move it out of the body. It's also a good source of protein and B vitamins. The bay leaves is what gives the soup it's particular flavour, the vegetables being a nutrient bonus, Grandad used to add whatever we had in the fridge, cabbage works really well in this as well. I kept it fairly simple to make it easier to make, but feel free to add in what you would like.
Green Split Pea Scottish Soup
1 cup dried green split peas
1 yellow onion
2 large carrots
1/2 zucchini
1 large stalk celery
2 TBS olive oil
3 - 4 cups hot water
1 cube vegetable stock
1 tsp garlic powder
3 bay leaves
salt
pepper
|
1. In a soup pot heat up the oil 2. Dice up the onion into very small pieces 3. Sauté the onions in the pot on med-low heat, add in the cube of stock and simmer with a lid for 3 - 4 mins 4. Peel and dice the carrots and zucchini. Smaller pieces work better in this soup. Chop the celery stalk as well |
5. Rinse the split peas to get rid of any dirt, then add them into the pot with the vegetables, 3 cups of water and bay leaf. Add a generous sprinkle of salt and pepper to taste. This will result in a thick chunky soup, if you prefer a lighter soup then add in 4 cups of water instead of 3
6. Bring the soup to boil, then let simmer on low heat for 50 mins
7. Stir gently then let sit for 15 mins, this allows the soup to thicken and the peas to soften and absorb the liquid better
6. Bring the soup to boil, then let simmer on low heat for 50 mins
7. Stir gently then let sit for 15 mins, this allows the soup to thicken and the peas to soften and absorb the liquid better
