This one of my evening meal staples, I eat it almost everyday! The fact it’s made with split peas should mean that it contains glutamates (although split peas are actually listed as acceptable for the RPAH Elimination Diet), so I don’t risk giving it to my super food sensitive kids. Although I too respond to high levels of food chemicals (salicylates, amines and glutamates) I am still able to eat this everyday without any (obvious) issues.
One pack of split green peas (500g)
1/2 large swede
x2 Large Celery Stalks
x3 Large white potatoes, peeled.
Chop the vegetables and add to the rinsed split green peas. Add a full kettle of boiling water and bring soup mix to the boil. Lower the heat and simmer, stirring frequently, you will most likely need to add more water as you go along as the peas absorb loads! Once the peas begin to go mushy and loose their shape, you know it’s nearly ready. My batches usually take about an hour to cook. Once cooked, mix with hand blender to create a smooth consistency.
A sprinkle of citric acid to replace lemon juice is an essential with this dish and makes it totally yummo. Also add failsafe sunflower oil and salt to taste and serve with bread or eat it like I do, with a portion of Orgran Buckwheat Pasta.