This spilt pea soup is smoky, hearty and gut friendly.  A nourishing plant-based recipe sure to impress dinner guests or perfect for meal prep.

Ingredients:

1 tsp olive oil
1 diced white onion
4 crushed garlic cloves
2 diced yellow skinned potatoes (optional to sub sweet potato)
2 roughly chopped carrots
2 cups diced celery
1 cup spilt peas
1 tbsp chilli flakes
1 tbsp thyme
1 cup quinoa
4 cups of veggie stock
1 cup water, or more as needed
1 juice of a lemon
1 tbsp of sherry vinegar
1 tbsp smoked paprika
2 tbsp pepper
1 tsp of salt or to taste

Method:

1. In a medium sized pot add olive oil. Sauté onion and garlic until translucent.
2.  Add celery, potatoes, spilt peas, carrots, salt, thyme, pepper, smoked paprika and chilli flakes and sauté for 5 mins.
3. Add quinoa, veggie stock, water and simmer for 1 hour. Add more water as needed depending on desired consistency. (Alternatively, cook in a crockpot and place all the ingredients into the crockpot, cooking on high for 5 hours or low for 8 hours).
4.  When the peas become soft and tender, stir in lemon juice and sherry vinegar. Serve warm with fresh thyme as garnish. (Optional to use an immersion blender for a smoother soup).
5. Enjoy!

Serves 4