Split Pea Soup

Ingredients

2 teaspoons vegetable oil
1 large onion, finely chopped
3 garlic cloves, crushed
2 carrots, peeled, halved lengthwise and thinly sliced crosswise
½ cup split peas
1 litre vegetable stock
1½ tablespoons tomato paste
½ teaspoon dried sage
salt and freshly ground black pepper
⅓ cup small pasta shapes (such as macaroni)

TO SERVE
grated parmesan

Preparation

1. Heat the oil in a large heavy-based saucepan over a moderate heat. Add the onion and garlic to the pan and cook gently for about 7 minutes, stirring frequently until the onion is soft and golden. Add the carrots and continue to cook for 4–5 minutes, stirring frequently until just beginning to soften.

2. Stir in the split peas, stock, tomato paste, sage and seasoning and bring to the boil. Reduce the heat, then cover and simmer for 30 minutes.

3. Add the pasta and cook for a further 15 minutes until the pasta and split peas are tender. Serve in deep bowls sprinkled with grated parmesan.