Split pea, apple and chicken sausage soup
5
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Adding apple to this split pea soup adds a wonderful burst of fresh sweetness to a hearty winter staple.
Ingredients
Olive oil
1 tbs
Extra lean chicken sausage(s)
300 g
Brown onion
1 medium, finely chopped
Leek
1 whole, thinly sliced
Celery
1 stick(s), finely chopped
Carrot(s)
1 medium, finely chopped
Green apple, unpeeled
1 medium, finely chopped
Dried green split peas
½ cup(s), rinsed, drained
Chicken stock
4 cup(s)
Lemon juice
1 tbs
Fresh coriander
¼ cup(s)
Instructions
1
Heat half the oil in a large saucepan over medium-high heat. Cook sausages, turning, for 5–7 minutes or until cooked through. Transfer to a plate. Thickly slice.
2
Heat remaining oil in same pan over medium heat. Cook onion, leek, celery, carrot and apple (see tip), stirring, for 5–7 minutes or until softened. Add split peas, 2 cups (500ml) water and stock and bring to the boil.
3
Reduce heat and simmer, uncovered, for 25 minutes or until peas are tender. Stir in juice.
4
Using a stick blender, blend soup until almost smooth. Serve topped with sausage and coriander.
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