Hi, its a been a while. Life and lack of time and inspiration have conspired against me blogging, but I’m back and hopefully can blog more regularly.
This post is my Granny’s vegetable soup. My beautiful Granny passed away a few years ago just a few months short of her 90th Birthday. To my knowledge she didn’t leave behind a folder full of her recipes, in fact I suspect she preferred reading and gardening to cooking, but like fact the teapot at my grandparents house was never allowed to be empty, in winter you couldn’t visit my grandparents without leaving with a container of Granny’s vegetable soup. I’m lucky and she shared her recipe with me, its yummy, filling, cheap and healthy and dead easy, Whenever I make it I’m transported back to my grandparents kitchen drinking endless cups of tea with them (or lemonade when I was younger)
All the quantities are approx and you can add more of 1 or 2 veggies if you like or omit others if you don’t have them (put don’t skip the parsnip, turnips or swedes)
Granny’s vegetable soup
1/3-1/2 packet of yellow (not green) split peas (quantity depends on how much soup you are making and how thick you want it)
2 sticks celery
chunk of pumpkin
1 cup of frozen peas
Soak split peas overnight in water. Drain put in saucepan cover with lots of water, bring to boil, then simmer for about an hour. You wan the peas to be quite soft. Skim of any foam that rises to the top
While the peas are simmering, chop all the vegetables except the frozen peas. You don’t wan’t them chopped too finely nor do you wan’t them particularly chunky, just make sure they are all about the same size.
Once the split peas are cooked, drain them then pop in soup pot and cover by a few centimeters with water. You can either grab a potato masher and kind of mash them up or take about 1/2 the water peas mix and blend it up, then pop back with rest of the peas. If you had a stab mixer you could probably use that ( I don’t so I use the blender). What you want is a lumpy thick yellow split pea mixture. Then put your all your veggies but the frozen peas in. Bring to boil, simmer until veggies are nearly done, then put in frozen peas. Simmer until all veggies are cooked.
Serve with parsley.
This soup makes a large amount and keeps for a few days. It also freezes really well.