Lemony Potato and Split Pea Soup

Creamy potato, tangy lemon, spicy jalapeños...yum!

Serves: 6

Prep time: 15 mins

Total time: 60 mins

Ingredients:

1 medium brown onion, diced

3 cloves garlic, minced
1⁄4 tsp cayenne pepper
2 cups dry yellow spilt peas
6 cups low-sodium vegetable stock 

3 medium potatoes, diced
1 tsp lemon zest
1⁄4 cup lemon juice
1⁄4 cup sliced, pickled jalapeños

Method:

1. Preheat a large, heavy-based pot over medium heat.
2. Add the diced onion, and sauté until the onion is translucent - about 5 minutes. If the onion starts to stick, add a splash of the stock or water.
3. Add the garlic and cayenne, and sauté for a further minute.
4. Add the split peas, potato and vegetable stock to the pot. Cover and bring to a boil.
5. Once boiling, lower the heat to a simmer, and cook for 35-40 minutes, until the split peas and potato have softened (you should be able to easily mash the potato against the side of the pot).
6. Using an immersion blender, blitz until smooth and creamy.
7. Stir in the lemon zest, lemon juice and taste for seasoning.
8. Serve topped with a few slices of pickled jalapeños.