2 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
1 small fennel bulb, trimmed, finely chopped
2 cups water
1L liquid vegetable or chicken-style stock
¾ cup yellow split peas
450g pumpkin, peeled, cut into 1 cm cubes
Salt and cracked black pepper
85g cavolo nero (Tuscan cabbage), trimmed, thinly sliced
½ cup frozen peas
Heat oil in a stockpot or large cast-iron pot over a medium heat. Add onion, garlic and fennel. Cook, stirring, for 5 minutes or until soft but not brown. Add the water and stock and bring to the boil.
Stir in split peas and pumpkin. Cover and simmer over a medium-low heat for 30 minutes. Season.
Use a handheld stick mixer to pulse for 2 second bursts until some of the soup is pureed. (Alternatively, puree ⅓ of the soup in a food processor and return to pot.) Stir in cabbage and peas and cook for 2 minutes. Serve.
You can use English spinach as a substitute for cavolo nero.