My beloved grandmother, Ouma Lil, was the Queen of split pea soup. In winter, it was a regular family meal with her on a Friday night. Since she passed away earlier this year, I decided that the split pea soup still needed making and started to look for an easy slow cooker recipe that could cook while I’m at work. This is it! Simple, satisfying and incredibly healthy.
- 500g pack of split peas
- 4 carrots, peeled and diced (optional)
- 1 large white onion, finely chopped
- 2 large garlic cloves, crushed
- 8 dry bay leaves
- 6 cups of vegan chicken flavoured or vegetable stock (you can just use water and salt but the soup is slightly less flavourful that way)
Layer ingredients in the order mentioned in your slow cooker and add water/stock. Do not stir/mix. Turn slow cooker onto low and cook for 8-10 hours. When done, stir vigorously to blend ingredients into a creamy soup.
I like to freeze containers of these to take to work for lunch. No mess no fuss!