Green Pea Spread


How To:

– 3dl Frozen Green Peas

– Oil

– Salt

– Pepper

– Chilli

It’s really easy, just defrost the peas and mix! I use it one everything, in my salad, on my toast… And it has this amazing green color…


ps. the picture is from here


Pea and Saffron Soup


Split Pea Sunshine & Saffron Soup

Serves 6
1 cup dried yellow split peas, soaked
a pinch of saffron (approx. 20 threads), soaked
knob of coconut oil or ghee
¼ tsp. cayenne (optional)
¼ tsp. ground cumin
½ tsp. paprika
5 bay leaves
pinch of sea salt
2 large leeks, chopped
4 cloves garlic
1 small Hokkaido (or any winter squash/pumpkin), cubed
4 carrots (set aside two), chopped
6 cups vegetable broth
1 lemon

1. Pick over split peas to remove any stones or debris. Place them in a bowl and cover with water. If possible, let soak for up to 8 hours – if not, set them aside until you cook with them.
2. In a very small bowl or cup, place a pinch of saffron (approx. 20 threads) and cover with a couple tablespoons of hot water. Let steep for at least 10 minutes (set aside until you cook with it).
3. In a large stock pot heat the oil and add the spices and bay leaves, stirring frequently for a minute or so (watch carefully so they do not burn). Add leeks, garlic, pumpkin, and carrots. Stir to coat with spice mix. If the pot becomes dry, add a little water. Cook for 5-10 minutes until veggies begin to soften.
4. Drain and rinse split peas, add to the pot. Cover with stock, add saffron-water, bring to a boil, and reduce to simmer.
*5. White the soup is simmering, cut out sun shapes with the carrots (this is totally optional, but fun. It also makes the soup very appealing for kids!). Pick out two very straight carrots. Wedge the entire length of your knife blade into the side of a carrot on a slight angle. Just beside that slice, wedge the knife blade in again at the opposite angle to meet the first cut (creating a very long triangular cut-out). Repeat all around the carrot, then slice thinly across the end of the carrot to make sun shapes. You will be able to get enough for the whole soup out of two carrots. Reserve a few for garnish. See photo for clarification.*
6. Once the peas are cooked through and soft, remove bay leaves. Using an immersion blender, blend on high until smooth (you can also use an upright blender). Thin with water if too thick. Add the juice of ½ lemon. Season to taste.
7. Add sun carrot shapes, simmer until softened (5 minutes). Serve immediately with a drizzle of extra virgin olive oil, a couple carrot suns and a wedge of lemon juice.

From here