Related Searches: Green Split Pea Soup, Green Pea Soup
This thick and filling split pea soup is perfect vegetarian comfort food. Ingredients: 320 g yellow split peas, 1 large onion peeled and diced, 300 g potatoes peeled and diced, 1 carrot peeled and grated, 1 tbs sunflower ...
... further 3 minutes. Stir in tomatoes, stock and split peas. Bring to the boil, then reduce heat and simmer for 45 minutes or until peas are soft. Season to taste. Pour soup into bowls, top with speck and parsley and serve ...
... , stirring for 5 minutes or until onion softens. Add split peas, ham hocks and water. Bring to the boil over ... . Categories: High fibre; Lunch; Australian; Dinner; Low sugar; Winter; High protein; Pea soup. Complexity: 2.
Enjoy our slow cooker pea and ham soup recipe, perfect for the soul! Deliciously satisfying, it's simple to prepare and will go down a treat. Try it today!; Ingredients: 1.75 cup dried green split peas, 75 g unsalted ...
... hock, chicken stock, water, celery, onion, garlic and split peas in a large deep casserole pan. Bring to the boil. ... meat and discard bone and rind. Bring soup to a simmer; add frozen peas, mint and butter, cook, stirring, ...
... green split peas, 1 ... soup and season well with pepper. Cook for a further 30 minutes. Serve with toasted crusty bread. Categories: High fibre; Low sugar; Ham; Entrees; Seafood free; Winter; British; High protein; Pea soup ...
... salt reduced vegetable stock, 500 g Mckenzie's dried yellow split peas, 4 tbs olive oil for roasting, 1 tsp ground ... to cool, none of the meat will be added to the soup. So any meat you remove from the hock can be shredded ...
... prawns peeled and de-veined, 6 slices ginger, 50 g snow peas sliced, 2 cup wombok shredded, 3 shallots, 1 tbs kecap ... board and hit with a rolling pin. This splits the lemongrass, allowing the flavour to be released. ...
... sugar; Seafood free; Soy free; Egg free; Peanut free; Wheat free; Pescatarian; High fibre; Potato; Dinner; Halal; Low fat; Low saturated fat; Tree nut free; Pea soup; Gluten free; Sesame free; Vegetarian. Complexity: 1.
... occasionally, until softened but not coloured. Mix in the peas and cook briefly. Pour the stock into the pan, ... Cover and simmer gently for 10 minutes. Ladle half the soup into a blender or food processor, add all the mint ...
... the boil. Reduce heat to medium and simmer for 5 minutes or until peas are soft. Stir in half of the mint. Using a stick blender, blend soup until smooth. Season with pepper. Serve topped with croutons and remaining mint ...
... heat and purée in a blender or food processor. Add the yoghurt or cream and grate in a little nutmeg. Reheat gently if necessary, and serve sprinkled with chives. Categories: Australian; Pea soup; Entrees. Complexity: 1.
... and cook for a further 5 minutes. Add in peas, stock and light evaporated milk. Simmer for 5 minutes ... 4 bowls, topped with crumbled feta and snow pea tendrils. Categories: Potato; Australian; Entrees; Seafood free ...
This super green pea and watercress soup is vibrant and wholesome, delicious with halloumi "croutons" on top. Ingredients: 1 tbs butter, 3 medium leeks sliced, 300 g peas frozen, 2 cups vegetable stock hot, made with 1 ...
... olive oil, 2 garlic cloves, 2 tbs pepitas, 1 kg frozen peas, 0.5 cup Mil Lel shaved parmesan, 40 g Mil Lel shredded ... . Method: Add olive oil to a heavy based large soup pan on medium heat. Add the garlic and onion. Gently ...
... in the mint leaves and blend well with an immersion blender, until smooth. Categories: High fibre; Zucchini; Lunch; Potato; Dinner; Low sugar; Low fat; Low saturated fat; British; Low kilojoule; Pea soup. Complexity: 1.
... serve immediately. Categories: Lunch; Seafood free; Egg free; Wheat free; Peanut free; Pescatarian; Dairy free; Vegan; Avocado; Australian; Dinner; Halal; Pea soup; Gluten free; Sesame free; Vegetarian. Complexity: 1.
... free; Vegan; Vegetarian; High fibre; High protein; Low salt; Low sugar; Low saturated fat; Peanut free; Seafood free; Sesame free; Halal; Pescatarian; Australian; Pea soup; Low ingredient; Lunch; Dinner. Complexity: 1.
... keep to one side for garnish. Add the vegetable stock, peas and 2 mint leaves and cook for a further 3 minutes. ... ; Soy free; Wheat free; Tree nut free; Egg free; British; Peanut free; Pea soup; Sesame free. Complexity: 2.
... a hand blender, blend to a smooth consistency. Serve with the chopped bacon, a choice of garnish and breads if desired. Categories: High fibre; Lunch; Dinner; Low sugar; British; High protein; Pea soup. Complexity: 2.
... salt and black pepper, and whiz again. To serve, stir through the crème fraîche (if using), and top with a pinch of nutmeg. Serve hot or cold with crusty bread. Categories: Australian; Pea soup; Entrees. Complexity: 1.
... stock in a large saucepan until simmering. Add fennel and peas and bring to the boil. Reduce heat and simmer gently ... a food processor, until smooth and creamy. Reheat soup in a clean saucepan. Pour into serving bowls and ...
... and cook, stirring continuously, for 2 minutes. Stir in the peas, 1/2 of the tarragon and the lettuce. Cook for ... and simmer for 5 minutes or until tender. Pour the soup into a blender, add the remaining tarragon and whizz ...
A very light chilled soup that is as smooth as it is well balanced. Ingredients: 400 g peas frozen or garden, 1.6 cup vegetable stock, 2 medium avocado peeled and diced, 30 g butter, 1 pinch salt, 1 pinch pepper. Method: ...
... 1 tbs sour cream, 1 pinch salt. Method: Blanch the peas in boiling water for 2 minutes and drain. Purée all the ... fat; Peanut free; Seafood free; Tree nut free; Australian; Cold soup; Avocado; Lunch; Dinner. Complexity: 2.
Delicious alternative to pea and ham soup. My favourite post-Christmas recipe. Ingredients: 1 ham bone with leftover meat attached, plus extra leftover ham, 4 carrots, 4 stalks celery, 4 potatoes, 1 onion, 6 cup chicken ...
... smooth and then heat up on a medium heat while stirring for 5 minutes. Add the matzo balls to the soup and cook for 2 more minutes before serving with salt and pepper to taste. Categories: Kosher; Lunch; Jewish; Low ...
Sweet, creamy and easy to make, this pumpkin soup recipe will be a popular winter meal for your family. For ... to a simmer. Stir through cream and season. Ladle soup into bowls and top with cheese and chives. Serve with ...
... occasionally, for 30 minutes. Allow the mixture to cool slightly, and blend the soup in batches. To serve, reheat the soup. Pour soup into serving bowls and drop the desired amount of bocconcini into the bowls, allowing ...
... chicken. Tip 2: Add a 400g can of creamed corn with the shredded chicken for a creamier soup. Tip 3: Freeze the soup for up to 3 months in airtight containers. Defrost in the fridge overnight before reheating. Categories ...
... while it cooks for 2 minutes. Add the chicken stock. Slice open the potato and scoop the potato from skin then crumble into the soup. Add the corn milk mix to the pot and bring to a simmer, stirring constantly. Once the ...
... 30 seconds. Stir in half of the chickpeas (see tip) and stir for 2 minutes or until golden. Pour in soup and capsicum. Simmer for 5 minutes. Pour into a bowl and add a dollop of yoghurt. Garnish with coriander and serve ...
... stick blender, puree mixture until smooth. Season. Divide soup among bowls, drizzle over cream and top with potato ... Potato; Australian; Quick and easy lunch; Potato soup; Spinach; Autumn; Budget; Pescatarian; May 2021; ...
... , for 1 1/2 hours, skimming surface regularly, or until lamb is falling off the bone. Remove shanks from soup and stand for 5 minutes to cool slightly. Then, using 2 forks, shred meat from the bone. Skim any excess ...
... with pepper. Bake for 10 minutes or until cheese and bread are golden brown. Halve bread lengthways. Divide soup among bowls, top with yoghurt and serve with cheesy dippers. Categories: Jose; Lunch; Kids snack; Healthier ...
... for 15 minutes or until cheese and bread are golden brown. Cut bread in half lengthways. Meanwhile, to prepare the soup, heat olive oil in a medium saucepan over medium heat and sauté onion and garlic for 2-3 minutes or ...
... sweet roasted flavours from the pumpkin and creamy nuttiness from the cashew butter, this unique butternut pumpkin soup is sure to become a family favourite. Ingredients: 100 g Noya cashew butter, 500 g butternut pumpkin ...
... , trim and discard kale stalks. Coarsely chop leaves. Stir kale leaves into soup and cook for 2 minutes or until wilted. Divide soup among bowls and serve with bread. Categories: Entrees; Seafood free; Pescatarian ...
... is tender. Stir in bok choy and half the spring onion and cook for 1-2 minutes, or until wilted. Divide soup among bowls and top with remaining spring onion and chilli, if using. Note: Use chicken or fish stock in place ...
... and green beans, then cook, stirring, for 2 minutes or until green beans are tender. Season. Ladle soup into bowls, scatter over parsley and parmesan, and serve with bread. Categories: Minestrone; Low sugar; Seafood free ...
... on paper towel. Season soup with tamarind, salt, pepper and sugar to taste. Serve soup into warm bowls, topped ... ; Seafood free; Low salt; Pescatarian; Egg free; Soup; High protein; Vegan; Dairy free; High fibre; Halal ...
... or back of a large spoon, roughly mash potato until soup has thickened slightly. Season. Stir in power greens and half ... of the parmesan until greens have wilted. Ladle soup into bowls and season with pepper. Serve topped ...
... to low and simmer for 10 minutes or until flavours infuse and soup has reduced slightly. Remove pan from heat and stir in lime juice. Divide soup among bowls. Top with sour cream, tortillas, cheese, avocado and coriander ...
... . Return to the boil, if needed, to heat through. Combine pesto and remaining oil in a small bowl. Top soup with pesto and parsley. Serve with cheesy bread. Categories: Australian; Dinner; Quick and easy dinner; Tomato ...
... until thick and reduced. Toss the chicken with half the chopped coriander and remaining lime juice. Pour the soup into bowls, top with the chicken and chopped coriander and serve. Categories: Lunch; Soy free; Wheat free ...
... to the boil. Reduce heat to low and simmer for 10 minutes or until slightly thickened. Break fettuccine in half and add to soup. Cook, stirring often, for 12 minutes or until tender. Stir through chopped basil. Ladle ...
... pan. Pour the pan juices into the saucepan. Cook until heated through, about 2 minutes. Puree the soup using a blender. Return the pureed soup to the pan and heat it through. Add the coconut milk and heat it through for ...
... about 2 minutes. Tip in the chicken, crushed tomatoes and chicken stock and bring the soup to boil. Cook for 5 minutes or until the soup is heated through. Top with sour cream upon serving. Categories: Lunch; Low sugar ...
... let it cook over low simmer for 40 minutes. Turn off the stove. Using an immersion blender, puree the soup. Pour the soup into a bowl and top it with sour cream. Toast the pita bread and cut in half. Spread the hummus ...
... 2 tablespoon of pesto, tomato paste, sugar and heavy cream. Puree the mixture using a stick blender. Heat the soup until just warmed through. Lay two pieces of bread on a plate, spread half a tablespoon of pesto on both ...
... . Tip in the vegetable stock, sugar and Italian seasoning. Puree the mixture using a stick blender. Heat the soup until just warmed through. Spread the goats cheese on the Italian bread to make two sandwiches. Brush the ...
... . Flip and cook for another 2-3 minutes. Slice the quesadilla into triangles. Serve with the chicken soup. Categories: Lunch; Low sugar; Seafood free; Egg free; Peanut free; High protein; Tomato; Chicken; Mexican; High ...
... in the garlic and ginger cooking 30 seconds. Stir in the sweet potatoes, chicken stock and coconut milk. Once the soup starts to boil reduce the heat and simmer for 30 minutes until the potatoes are cooked. Remove the ...
... in the chicken stock and chopped tomatoes, simmer for 20 minutes until the lentils have softened. Allow the soup to cool for 5-10 minutes before portioning in to bowl. Categories: Lunch; Low sugar; Spanish; Seafood free ...
... the garlic cooking for 30 seconds before add the mixed vegetables and pouring in the vegetable stock and thyme. Reduce the heat simmering the soup for 15 minutes until the vegetables are soft and fully cooked. Season the ...
... minutes before adding to a blender a few batches at a time blending until smooth. Return to the pot keeping the soup warm on low-heat. Place a medium non-stick pan set to medium-heat with the remaining tbs of canola oil ...
... stir in the heavy cream. Let it cool for a few minutes before adding it to a blender, blending the soup until smooth. Season with salt and pepper before placing into warm bowls. Categories: High fibre; Lunch; Dinner; Low ...
... 10 minutes or until softened. Stir in flour and cook for 2 minutes or until well coated. Add beef, gravy sachet, soup mix and 6 cups water to pan. Bring to the boil. Reduce heat to low and simmer for 30 minutes or until ...
... and sprinkle with paprika. Cut each tortilla into 16 pieces and bake for 10 minutes or until golden. Meanwhile, combine soup, corn, chicken and 1 cup water in a medium saucepan over medium heat and cook for 5 minutes or ...
... bowl, whisk together eggs with 1 tbs water. While stirring the pot, gradually pour in egg. Divide soup among bowls. Top with chicken and remaining onion. Drizzle with remaining oil to serve. Categories: Amanda; English ...
... bring to the boil. Reduce heat to medium and simmer for 5 minutes or until chicken is cooked. Add noodles to soup and simmer for 2 minutes or until almost tender. Cut pak choy in half to form quarters. Add pak choy to ...
... and pepper, and stir in the coriander leaves and diced mango. If the soup is too thick, add a little hot vegetable stock. Divide the soup between the bowls and sprinkle with a few crisp-fried curry leaves. Categories ...
... g raw peeled prawns, 1 lime 1 tbs freshly squeezed, 4 tbs fresh coriander roughly chopped. Method: To make the soup base, combine the galangal or ginger, coconut milk, stock, fish sauce, lime leaves and curry paste in a ...
... and blend until well combined. Keep the motor running, and slowly add about 500ml iced water, checking the consistency of the soup as you go - it should be like a gazpacho. Taste, and season with a pinch of salt and some ...
... simmer, uncovered, for 8 minutes or until hot. Gradually stir in egg white. Remove pan from heat. Divide soup among bowls and serve sprinkled with remaining onion. Categories: High fibre; Lunch; Asian; Low sugar; Chicken ...
... or until seafood is cooked. Add celery salt and ground white pepper, then stir to combine. Ladle soup into bowls, scatter over parsley, then serve with bread and lemon. Categories: Fish; Potato; Entrees; Roast; Spanish ...
... smooth, then stir through cream. Add celery salt and ground white pepper, then stir to combine. Ladle soup into bowls, swirl through extra cream, then serve topped with croutons and celery leaves. Categories: Vegetable ...