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  1. Home
  2. Entertain

Yellow split pea, pumpkin & cavolo nero soup

An easy main fit for entertaining or to surprise the family - by Kerrie Worner
  • 08 Aug 2016
Yellow split pea, pumpkin & cavolo nero soup
Nicky Ryan
Serves 4-6
Proudly supported by

Pumpkin? Tick. Greens? Tick? Flavour? Tick, Tick, Tick!

Ingredients

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

Method

  1. 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.

  2. Stir in split peas and pumpkin. Cover and simmer over a medium-low heat for 30 minutes. Season.

  3. 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.

Tip

You can use English spinach as a substitute for cavolo nero.

Kerrie Worner
Kerrie Worner
With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.

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