Split Pea and Chorizo Soup

Name: Split Pea and Chorizo Soup
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Ingredients: 200g spicy chorizo, cut into bite sized chunks; 350g split peas; 2 carrots, peeled and sliced; 2 leaks, trimmed, outer leaf discarded, sliced; 3 celery sticks, trimmed and sliced; 1 tsp dried thyme or 1 tbsp fresh; 1.75 litres hot water; 1 tbsp sea salt; 1 medium-sized onion, chopped

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Prep Time: 15

Cook Time: 135

Total: 150

Servings: 5

Cost: $4.71 /serving

Ingredients

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200 grams spicy chorizo, cut into bite sized chunks350 grams split peas2 carrots, peeled and sliced2 leaks, trimmed, outer leaf discarded, sliced3 celery sticks, trimmed and sliced1 tsp dried thyme or 1 tbsp fresh1.75 litres hot water1 tbsp sea salt1 medium-sized onion, chopped

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Instructions

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Step 1

Place the chopped chorizo into a dry deep saucepan on a gentle heat for 5 minutes or so until they have released a lot of their oil. Then take the chorizo piece out of the pan with a slotted spoon or fish slice and leave them aside for adding back in later.

Step 2

Add the chopped onion to the chorizo-oil and stir around and cover for 2 minutes so that onion soften a little, then add the rest of the veg and stir around well, sprinkle over the thyme, stir around once again, cover and leave for a few minutes.

Step 3

Rinse the split peas in a colander and then add to the pan. Cover with 1.75 litres of hot water. Stir in the salt. Turn the heat up and bring to the boil, then reduce to heat to simmer and cover the pan again. Leave to simmer for 2 hours. When it's done blend until smooth.

Step 4

Stir in 3/4 of the fried chorizo. Chop up the remaining meat into smaller bit for using as a topping. Serve in bowls with a little paprika and fried chorizo on top.