Serves 4

Ingredients:
225g/1 cup yellow split peas, soaked in cold water overnight then rinsed in a sieve
1 organic wheat-free vegetable stock cube
1 tsp organic vegetable bouillon powder
1 medium onion, peeled and sliced
1 sweet potato, peeled and chopped
3 carrots, peeled and thickly sliced

Method:
Place the soaked peas in a large saucepan and cover with 1.5 litres /6 cups cold water. Add the stock cube and bouillon powder. Bring to the boil and simmer for 40 minutes, removing any froth with a large spoon.

Halfway through the cooking period, add the vegetables and continue simmering for a further 20 minutes until the peas and vegetables are very tender, stirring occasionally.

Remove from the heat and cool for 5 minutes. Carefully transfer to a food processor or liquidizer (the liquid will be hot so avoid splashes) and blend until smooth (you can also use a stick blender for this job). Return to the pan and heat through gently, stirring regularly. (Add more water if the soup appears to be too thick for your taste.)