This soup is a favourite with adults and children alike, and is a quick and easy receipe for a winter's lunch. As with all our receipes we reccommend the use of organic vegetables and pulses for their superior nutritional qualities and taste.

Ingredients

225g yellow split peas

1 vegetable stock cube

1 tsp vegetable bouillion powder

2 tablespoons of olive oil

1 onion peeled and diced

1 sweet potato, peeled and chopped

3 carrots,scrubbed and diced

Place the peas in a sieve and rinse well under running water for a few minutes. Place in a large sauce pan and cover with 1.5l cold water, the stock cube and the bouillion powder. Bring to the boil, then lower the heat and simmer for 25 minutes, Remove any scum that rises up to the surface with a slotted spoon.

While the peas are cooking fry the onions and carrots in olive oil on a medium heat for 10 mins then add the sweet potato and cook for another 5 mins. When the peas have cooked for 25 mins add the cooked veggies to the pan and cook for another 15 mins.

Allow cool a little then blend the soup with a hand blender or food processor until smooth, reheat and serve with the sprigs of mint garnishing the surface

For a fat free and quicker version:

Add the rest of the vegetables to the cooked peas and simmer for a further 15 to 20 mins or until veggies are tender when pierced with a knife then follow the rest of the directions.