This year Hubs and I have put ourselves on a strict budget so you might notice a more thrifty attitude creeping into the blog.
I’m a writer, he’s an artist. It’s all very satisfying creatively but not much use when the landlord comes calling (“I can write you a description of a rent check and Hubs can draw a picture of it? Will that suffice in place of legal tender?”)
Our budgetary ideals may well fail by March but it’s January and that means I’m embarking on a project I like to call: Find What’s in the Back of the Cupboard and Cook it for Dinner.
Last night’s mystery ingredient was….a packet of yellow split peas.
Just the thing when paired with a lovely wintery root vegetable like parsnip.
You could also make this on the stove of course, but I enjoy it when my entire house smells like slowly simmering soup. It’s a bonus if it’s raining/snowing/freezing cold outside.
I also enjoy the thrilling danger of using my slow cooker (which, as regular readers will know, is trying to kill me).
Slow Cooker Split Pea & Parsnip Soup (serves 4)
*adapted slightly from The Simple Veganista
- 1 tbsp butter
- 2 large carrots, peeled and chopped
- 2 large parsnips, peeled and chopped
- 1 medium yellow onion, sliced
- 2 cloves garlic, minced
- 2 cups dried yellow split-peas, rinsed
- 6 cups chicken or vegetable broth
- 1 tsp thyme
- 1 bouquet garni
- Melt the butter in a saucepan and add the garlic, onion, parsnips and carrots. Gently saute for 5 minutes until the onion colours.
- Scoop the vegetables into the slow cooker and add the rest of the ingredients. Season well and cook on low for 8-10 hours.
- Transfer to a blender or use an immersion blender to whizz until slightly chunky. Serve.
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