So, I adapted this recipe from Leah Leneman’s Vegan Cooking for One. I call it ‘Franglais’ instead of Leneman’s ‘French’, because, well, I didn’t use all the ingredients it called for and rather than being bothered to cut up all the vegetables into a tiny dice, well, I just chop everything up into big chunks and throw it into a pot. This means that instead of calling it a ‘soup’, I must call it a ‘stew’. My adaptations to the recipe (no soaking the beans overnight, no fancy cutting skills that inevitably lead to a chopped-off finger, etc.) make this one easy and virtually foolproof.
If attempting this recipe, you must be careful to simmer it rather than letting it cook at a rolling boil, as it will lose the delicate flavours of the herbs (namely the marjoram) if you do the latter.
- 2 large red potatoes or the equivalent in new potatoes
- 1 large carrot
- 1 yellow onion
- 60g split yellow peas
- 18oz boiling water
- 1t thyme
- 1t marjoram
- 1t oregano
- 1 bay leaf
- vegan butter to garnish (and add delicious tastiness)
Step one: Bring water to boil in pot. Add split peas. Boil covered on medium heat for ten minutes.
Step two: Chuck in the onion, potatoes and carrot, roughly chopped, and the herbs. Bring to a boil. Cover pot and simmer on low heat for 20-25 minutes (until both potatoes and split peas are tender).
Step three: Add salt to taste. Transfer to bowl(s) and place a dollop of vegan butter on top and allow to melt. Eat with bread, crackers, oatcakes or nothing at all.
(Yields 2 servings)