broccoli, potato & split pea soup
1 garlic clove
1 head broccoli
½ cup (100 g) green split peas
5 cups (1.25 L) vegetable stock
Dice leek, garlic and potato and place in saucepan. Roughly chop broccoli into small pieces and add to saucepan.
Rinse split peas well, removing any discoloured peas and add. Pour in stock.
Season with salt.
Cook on high heat. When soup begins to boil, reduce heat to low, cover and allow to simmer for 1 hour.
When cooked, place ⅓ of soup in a blender. Blend the soup, return to saucepan and combine.
Hint: when preparing leeks, discard the dark green ends, slice in half lengthways and rinse to remove any grit.