The fragrant aroma of a medley of ground spices is sure to get the taste buds ‘talking’ & your joints ‘smiling’ (anti-inflammatory properties). Make a batch on Sunday…then take some for lunch the next day. Even the kids will love it!!

Ingredients:

• 150g dried soaked yellow split peas
• 600ml veggie stock
• 25g butter
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1/2tsp ground turmeric
• Large pinch of fenugreek
• Pinch pink Himalayan salt
• Garnish with coriander leaves

Method:

• Bring split peas to boil & cook covered for 30-40 mins, until tender
• Rinse & drain peas, discarding the liquid
• Purée the peas with stock in blender or processor
• Melt butter in saucepan, & fry the ground spices over medium heat, stirring
• Add pea purée to saucepan, season with salt bringing to a simmer
• Garnish with coriander to serve, enjoy with a slice of crusty sourdough!

Serves 4

Enjoy this soup tonight!!