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Split Pea Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 500 grams green split peas or yellow
  • 1 large onion peeled and chopped
  • 1 large leek chopped
  • 1 large carrot chopped
  • 1 large clove garlic halved
  • 2 medium bay leaves
  • 5 grams mixed dried herbs to taste: thyme, rosemary, marjoram
  • 15 grams Knorr Ham Stock Cube
  • 100 grams smoked bacon cubed
  • freshly ground pepper
  • 5 grams chopped parsley for garnish
  • 20 grams croutons

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

278kcal

Energy (kJ)

1161kJ

Protein (g)

18.5g

Carbohydrate incl. fibre (g)

46.1g

Carbohydrate excl. fibre (g)

28.6g

Sugar (g)

7.4g

Fibre (g)

17.5g

Fat (g)

3.0g

Saturated fat (g)

1.0g

Unsaturated fat (g)

0.8g

Monounsaturated fat (g)

0.2g

Polyunsaturated fat (g)

0.4g

Trans fat (g)

0.0g

Cholesterol (mg)

8mg

Sodium (mg)

486mg

Salt (g)

1.21g

Vitamin A (IU)

4204IU

Vitamin C (mg)

6.1mg

Calcium (mg)

67mg

Iron (mg)

3.51mg

Potassium (mg)

749mg

Total

2224kcal

9290kJ

148.1g

369.1g

228.9g

59.4g

140.2g

24.3g

7.7g

6.2g

1.9g

3.2g

0.0g

67mg

3885mg

9.71g

33632IU

48.4mg

533mg

28.05mg

5989mg


  • 1 Wash and drain the peas. In a large saucepan gently fry the bacon for 5 minutes; add onion, carrots, leeks, garlic, herbs and bay leaves. Soften the vegetables over medium heat, stirring occasionally, for 5–7 minutes. Be careful not to burn.
  • 2 Add stock, peas and simmer over low heat for about 1¾ hours or until the peas break down. Season with pepper to taste.
  • 3 Garnish with fresh parsley. Serve with croutons or crusty bread.