Tuesday, 3 September 2013

Recipe: Split Pea and Apple Soup

I would not have thought that apple would have gone well with the other ingredients in this soup recipe, but oddly enough, it does.

This recipe is from the book "The Vegan Slow Cooker" by Kathy Hester. As indicated by the title, you will need a slow cooker for this recipe.

This recipe is gluten free.

What you will need:
2 stalks of celery, chopped
2 medium sized carrots, chopped
1 medium sized apple, peeled, cored and chopped
1 clove garlic, minced (optional)
6 cups water
2 tbsp vegan chicken flavoured bouillon (the Massel brand is available in supermarkets and is vegan)
2 cups split peas
1 bay leaf
1 tsp dried thyme
1 tsp coriander
1/2 tsp nutmeg
salt to taste
1 tbsp balsamic vinegar

Combine all the ingredients except for the balsamic vinegar. Cook in a slow cooker on low for 6 to 8 hours.
Remove the bay leaf and add the balsamic vinegar. Stir to combine and the puree soup with a hand held immersion blender. Serve.


  1. Yum! I loooove cooked apple.

  2. cool! I wouldn't have thought of that combo either, but it does sound really good! :)

  3. I does sound like an odd combo, but I would definitely like to try it! As soon as the weather cools off here....

  4. This is not something that I would usually go for either, but I made a soup last year that involved apple and it was ok! Glad you liked it!

  5. This looks so warming and delicious! I've never tried making soup with apples before! :)

  6. I've never had apple in soup before! I'm excited to give it a go. Thanks for sharing!