one-pots
vegan slow cooker Preparing a vegan supper doesn’t have to be difficult – these recipes simply require throwing everything together and leaving to simmer recipes MYLES WILLIAMSON photographs PETER CASSIDY
Danish-style yellow split pea soup FIBRE
LOW FAT
IRON
SERVES 6 PREP 20 mins plus 2 hrs soaking COOK 6-8 hours EASY V ❄
500g dried yellow split peas, soaked for at least 2 hrs, rinsed 2 onions, finely chopped 1 large leek, finely chopped 2 medium carrots, cut into 1cm chunks
1 small celeriac, peeled and cut into 1cm chunks 2 medium parsnips, peeled and cut into 1cm chunks 2 litres fresh vegetable stock 2 tbsp sweet white miso 1 tsp caraway seeds 1 tsp white pepper, plus extra to serve large pinch of ground cloves 6 thyme or oregano sprigs, tied handful of fresh dill, chopped, to serve rye bread, mustard and pickle, to serve (optional)
58 BBC Good Food Middle East June-July 2020
1 Drain the peas and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the remaining ingredients except the dill. Cover and cook on low for 6-8 hrs, or until everything has softened. Remove and discard the thyme. 2 Stir, adjusting the soup with 250-300ml boiled water as needed. Season to taste. Sprinkle over the dill and serve with rye bread, mustard and pickle, if you like. GOOD TO KNOW vegan • healthy • low fat • fibre • iron • 3 of 5-a-day PER SERVING 378 kcals • fat 4g • saturates 1g • carbs 57g • sugars 11g • fibre 15g • protein 20g • salt 0.5g
