Vickys Creamy Yellow Pea and Ham Soup, Gluten, Dairy, Egg & Soy-Free

1. 1

   Rinse the soaked split peas then put into a large pot with the potatoes, carrots, onion, 200g of the bacon and the ham stock

2. 2

   Bring to boil then simmer gently for 45 mins to an hour

3. 3

   Put the whole lot through a blender reserving a ladleful of the split peas so you have a smooth, thick puree

4. 4

   Add back in the ladle of chickpeas with the last 50g of uncooked diced bacon and the diced scallions

5. 5

   Put the lid on the pot so the heat cooks the last of the bacon and scallions through

6. 6

   Stir, season and serve with a lovely warm crusty bread, great for cold nights!

* Per serving · 4 servings · Values may vary.

No additional tips available.