Ingredients

For 4 people

Preparation time: 1 hour 15 minutes

• 500 gram split peas
• 2 ¼ liter water
• 2 beef stock cubes
• 0.5 tsp Natural Spices bay leaf
• 2 winter carrots
• 1 onion
• 2 medium sweet potatoes
• 0.5 celeriac
• 1 leek
• 1 tsp Natural Spices parsley leaf
• 1 tsp Natural Spices thyme
• 1 (lean) smoked sausage

Preparation

1. Rinse the split peas well in a sieve with cold water. Then put them in a large pot with the water, the stock cubes and the bay leaf. Cook for 45 minutes, stirring occasionally until the peas begin to fall apart. Remove the foam from the pot with a skimming spoon.
2. Peel the carrots and cut into half slices and finely chop the onion. Peel the sweet potato and celeriac and cut both into small cubes. Cut the leek into thin half rings and wash in a sieve with cold water. Let drain.
3. After 45 minutes, add the carrot, onion, sweet potato, celeriac and leek to the pot with the peas. Also add the parsley and thyme to the pot and let it simmer for another 15 to 20 minutes on low heat until the vegetables are tender.
4. Season the soup to taste with some pepper and salt. If you find the soup too thick you can add some extra water.
5. Heat the smoked sausage according to the instructions on the packaging. Slice into pieces.
6. Put the soup into bowls and distribute the smoked sausage slices over the bowls.

Tip:

Serve with finely chopped fresh parsley.