This is my family’s favorite split pea soup, it’s an old-fashioned vegetarian classic from the Moosewood Cookbook. There’s nothing fancy about it. Hearty, thick and filling – served with some good bread it’s all you need to make a meal. Start early because the split peas take a few hours simmering on the back burner. This is how all the best winter soups are made, simply without fuss but with a slow cook, filling your house with the scent of homemade goodness. If you want to go for the full hippy nostalgia experience set some home-made bread to prove while the split peas are cooking and make it the perfect winter’s Sunday night meal.

Best split pea soup

Adapted from the Moosewood Cookbook  by Mollie Katzen

• 500 grams (1 pound) green or yellow split peas
• 1 bay leaf
• 1 1/2 teaspoons salt
• 2 tablespoons of olive oil
• 1 cup of minced onion
• 3 cloves crushed garlic
• 1 cup minced celery
• 1 small thinly sliced potato
• 2 cups sliced carrots
• 1/4 cup red wine
• 1 teaspoon of dry mustard
• 1 tablespoon of vegetarian Worcestershire sauce
• some sprigs of thyme or 1/2 teaspoon dried thyme
• a few drops of sesame oil
• 3 tablespoons vinegar
• 1 cup of chopped tomatoes (optional)
• 1/4 cup freshly chopped parsley

1. Rinse split peas and place in a large pot with bay leaf and 1.8 litres (7 cups) of water. Bring to a boil and slowly simmer, covered for 3-4 hours. Add more water if necessary.
2. Heat olive oil in large frying pan. Saute minced onion, garlic, thyme, celery. carrot and potato until tender. ( Add a little water if necessary)
3. About fifteen minutes before serving time add wine, mustard and sesame oil. If soup has thickened up add some extra water to desired consistency.
4. Just before serving add vinegar, parsley and tomato.