Green split pea and roasted pumpkin soup

Another 5:2 diet recipe this one; a winter warmer that’s filling and nourishing. Ideally, the dried peas need to soak overnight, so if you’re looking for a recipe for right now, try here!

Ingredients: serves 2, 195 calories per portion

  • 1/2 cup (65g)  dried green split peas – 220 calories
  • 100g raw peeled Jap pumpkin – 60 cals
  • 100g onion – 40 cals
  • 200g courgette – 30 cals
  • 500 mls Campbells chicken stock – 42 cals
  • dried chilli flakes, parsley, dried lemon peel (or a strip of fresh peel), salt & pepper

Soak the peas over night in water, then drain. I like to change the water a couple of times but this isn’t essential. If you really don’t have the time to do this, follow the quick cook suggestion that’s bound to be on your pack of peas.

Pre-heat the oven to 180 degrees.

Place the drained soaked peas in a saucepan, and add the chicken stock, a cup of water, the lemon peel, chilli flakes to taste, and pepper. Don’t add salt at this stage. Cook until tender, about 30 minutes.

Meanwhile, cut the courgette, pumpkin and onion into large chunks (2 inches or so), and place on a baking tray with some more chilli flakes, pepper and salt. I like to grind on some of my pre-dried citrus peel for extra flavour. You could add some garlic to the tray too if you wish. Pop into the oven for about 30 minutes or until soft and lightly browned.

Add the roasted veg to the saucepan once the peas are tender. Whizz with a stick blender – you will probably need to add more water. Sprinkle with parsley and serve.

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