Split yellow pea soup with yoghurt & drizzle of Rose Harissa oil

Split yellow pea soup with yoghurt & drizzle of Rose Harissa oil👌nothing better after a cold Sunday walk!

💫700gr of split peas
💫3 medium carrots (350gr)
💫1 large yellow onion, cut in 8 wedges
💫4 cloves of garlic
💫3 bay leaves
💫1 stick of celery
💫1 tsp of grated fresh turmeric or 0.5 tsp of dry turmeric powder

Topping for the soup
💫80gr of Greek yoghurt
💫1/2 tsp of Wycombe Chef’s Table Rose Harissa rub
💫20ml of olive oil
💫 1tbsp of parsley or coriander

Wash & rinse the split peas 2-3 times, then soak them in freshwater for a 30min.
Place the soaked split peas in the pot, along with carrots, onion, garlic, celery, bay leaves and top with water.
Cook on low to medium heat for 45-60min depending on the brand and size of split pea you are using.
Always best to season pulses towards the end, they cook faster.
When the split peas are cook, pick out the carrots and ladle of split peas and set them a side to use as a garnish. Blend the remaining soup, and rectify the seasoning.
Cut the carrots into small cubes & mix them with split peas and half of the parsley/coriander.
Serve the soup in a the bowl adding a spoonful of split peas & carrots, a generous dollop of yoghurt in the middle and drizzle with olive oil mixed with Rose Harissa, and sprinkle with the rest of the parsley.

We love to add croutons and spring onions as well👌👍

Enjoy!