Chorizo Yellow Split Pea Soup
Chorizo yellow split pea soup is a rich, comforting and filling winter soup. A budget soup that's easy to make and has a delicious smoky flavour!
- 300 g yellow split peas
- 50 g Chorizo Sausage finely chopped
- 2 medium sized diced onions.
- 3 medium sized diced carrots
- 1.5 L chicken stock home-made or from a stock cube
- Salt and pepper to taste
- Chopped fresh parsley
Soak the yellow split peas overnight or for at least 6 hours in cold water. Drain and rinse.
In a large saucepan heat the chopped chorizo stirring it around to release its juices. Do this for about 2 minutes and then remove the chorizo from the pan with a slotted spoon and set aside.
Add the diced onions and diced carrots to the chorizo juices in the pan and sauté until soft, about 8 minutes or so.
Once the onions and carrots are soft add back the chopped chorizo as well as all of the pre-soaked yellow split peas, mix together, and then add the 1.5 litres of chicken stock.
Simmer for about 1 hour until all the vegetables are soft. Stirring the pot occasionally.
Switch off the heat and allow the soup to cool a little.
Puree the soup in batches and put back in a saucepan.
Season with salt and pepper to taste.
Serve garnished with parsley.
Calories: 326kcal | Carbohydrates: 46g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 490mg | Potassium: 937mg | Fiber: 14g | Sugar: 11g | Vitamin A: 5170IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 3mg