Split Pea and Squash Soup

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Long, slow cooking brings out all the rich flavour of butternut squash and sweet potato to create this beautiful golden-coloured soup. Although this recipe requires forward planning as the split peas need pre-soaking, using a packet of ready diced vegetables makes preparation easy.

Serves 2

75 g/3 oz/½ cup yellow split peas
1 onion, finely chopped, or 40 g/1½ oz frozen diced onion
450 ml/¾ pint/2 cups very hot (not boiling) vegetable stock
300 g/11 oz packet of diced butternut squash and sweet potatoes
1.5 ml/¼ tsp ground turmeric
1 bay leaf
Salt and freshly ground black pepper

1. Put the split peas in a bowl, cover with plenty of cold water and leave to soak for at least 3 hours, or overnight if preferred.
2. Put the onion in the ceramic cooking pot and pour the stock over. Switch on the slow cooker to Auto or Low. Drain the split peas and add to the pot with the butternut squash and sweet potatoes, the turmeric and bay leaf. Cover with the lid and cook for 3-5 hours on Auto or 5-7 hours on Low.
3. Discard the bay leaf, then purée the soup with a hand-held blender in the cooking pot or in a food processor until smooth. Transfer half the soup to a bowl or freezer container and allow to cool.
4. Reheat the remaining soup in the pot on High for about 15 minutes until piping hot or quickly reheat in a saucepan on the hob. Season to taste with salt and pepper and served in a warm bowl accompanied by crusty wholemeal bread.

Second serving
Either cover the cooled soup and chill in the fridge for the following day, or freeze for up to a month. If frozen, allow the soup to defrost in the fridge overnight. To serve, transfer to a saucepan and heat until piping hot.

Cook's tips
Try spicing up the second serving by stirring in 5 ml/1 tsp of curry paste when heating (whisk well to make sure it's blended) or adding a pinch of crushed dried chilli flakes. Serve with mini popadoms or tortilla chips.
For a thinner soup, stir in a little extra hot stock or milk before serving.

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