This thick vegetable soup has been in my husband’s family for years. My children are mostly souped-out, but we all agree that Grandma’s soup is
D E L I C I O U S.
And nutritious of course!
- 1/2 cup split peas (soaked minimum 1 hour but ideally overnight)
- 1/2 cup brown lentils (soaked minimum 1 hour but ideally overnight)
- 3 big onions, peeled & chopped finely
- 3 big turnips, peeled & grated
- 4 carrots, peeled & grated
- 5 leaks, sliced
- 4 celery stalks with leaves on, sliced
- 1 large sweet potato, grated
- 1 bunch parsley, chopped
- Handful of fine green beans, sliced thinly
- Salt and pepper to taste
- 8 cups boiled water
- Extra water to cook split peas
- 2 tbsp coconut oil
For meat-eaters add:
- 500 g ground beef or lamb, soup meat or leftover meat
- Drain and rinse the split peas, add to the soup pot, cover with water and cook for about 1-2 hours, until their consistency is soft when pressed.
- Drain and rinse the lentils.
- In a separate pan, add 2 tablespoons coconut oil and brown the onions, ground meat/soup meat and lentils.
- Prepare the vegetables by chopping, slicing and/or grating. This can either be done by hand or using a food processor to speed things along.
- Add meat, prepared vegetables, salt and pepper to the peas in the soup pot, with 8 cups of boiled water and cook for about 1 hour. More water can be added depending on the desired thickness.
- This recipe makes about 7 litres soup, so depending on the size of your family, you might have left over to freeze or enjoy tomorrow!
When all ingredients are cooked through, but the soup seems too watery for your taste, an additional cooked sweet potato can be added. This can be done either in puree form, or cut up and processed in the soup by using a stick blender. If you are blending it in the soup, be sure to blend in small bursts only (about 5 times) to not lose the rougher texture of the soup.