I made this Creole style Yellow Split Pea, Red Pepper and Sweetcorn Soup last month, but I am seriously wishing that I was tucking into it this evening.
It is getting proper cold now.
This golden Yellow Split Pea and Sweetcorn Soup is enhanced with red pepper and a good dash of creole spice blend and fresh thyme from the garden.
I am sharing this with Soups, Salads and Sammies hosted by Kahakai Kitchen.
Creole Yellow Split Pea, Red Pepper and Sweetcorn Soup
250g yellow (or green )split peas, soaked overnight and rinsed well until water is clear
2 tablespoons olive oil
1 large onion,s finely sliced
2 teaspoons garlic salt or 2 cloves garlic and 1 teaspoon sea salt
1 tablespoon Creole or Cajun Spice Blend (Learn about the difference here)
Optional: 1 teaspoon dried thyme or oregano
1 litre of vegetable stock
1 red pepper, cored and sliced into very small cubes
250g sweetcorn, fresh, frozen or from tin, rinsed
Salt and black pepper to taste
Heat oil in a wide pan and add the onions and saute until they begin to soften and become translucent, stir in the garlic and saute for a couple of minutes, along with the Creole Spice Blend, herb and then the yellow split peas. Saute for a few minutes, before pouring in the vegetable stock.
Bring to the boil, then reduce the heat and cook for 30 minutes until the yellow split lentils begin to fall apart, then stir in the sweetcorn and red pepper.
Continue to simmer for 20 minutes
Taste and adjust seasoning.
Serve. Recipe Inspiration here