Vegetable and split pea soup

A  split pea and vegetable soup with sweet vinegar recipe, ideal for a balanced meal.

At Oliviers&Co

Everyday Extra Virgin Olive Oil

2 tbsp of Pink Garlic Vinegar

Pepper blend

Bouquet garni

At the Market

250g dried split peas

2 onions

2 potatoes

2 carrots

Parsley or cilantro (optional)

Cook the split peas in boiling water for 40 min then skim.

Peel and chop the carrots, onions and potatoes, add the bouquet garni and cook for 25 minutes over low heat.

Skim, add pepper and the sweetness of the Lautrec pink garlic vinegar.

Remove the bouquet garni and blend the mixture.

Ladle the soup into bowls and drizzle with olive oil and garnish with parsley or coriander.