Cypriot Split Pea Soup (Louvana) (Gluten Free & Vegan)

1. 1

   Pick over split peas, discarding any that are discoloured. Wash in several changes of cold water.

2. 2

   Place in a deep pan and add the amount of water stated.

3. 3

   Put on medium heat and bring to a boil, skimming when necessary. When boiling reduce heat to low and cover pot and simmer gently for one hour without stirring.

4. 4

   Peel potatoes and cut into small dice leave in some cold water on the side so they do not dicolour.

5. 5

   In a small pan fry onion in olive oil until lightly flecked with brown.

6. 6

   Add potatoes, onion and oil to split peas. Cover and simmer for a further hour or until peas and potatoes are very soft. Do not stir during cooking as this can cause scorching.

7. 7

   When cooked stir in sea salt to taste and puree. (I use a blender).

8. 8

   Serve in deep plates with lemon wedges to be squeezed to individual taste. Additional olive oil is often drizzled onto the puree. Serve with a side of fresh salad topped with gourmet black olives & feta for a lovely light meal.

9. 9

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.