Split Pea Soup with Mushrooms

Name: Split Pea Soup with Mushrooms
Yield: 10
Ingredients: 50.0ml Olive oil; 400.0g Onions, finely chopped; 350.0g Carrots, finely chopped; 300.0g Celery, finely chopped; 15.0g Garlic, minced; 5.0g Fresh thyme leaves; 850.0g Split peas; 1.0l Water, boiling; 25.0g KNORR Vegetable Booster Gluten Free 2.4kg; 1.0kg Field mushrooms, sliced

Get residents to cosy up with a bowl of this hearty, veggie-packed split pea soup. We're topping it off with sautéed mushrooms for added earthy, meaty flavours.

...

What you need

Olive oil 50.0 ml
Onions, finely chopped 400.0 g
Carrots, finely chopped 350.0 g
Celery, finely chopped 300.0 g
Garlic, minced 15.0 g
Fresh thyme leaves 5.0 g
Split peas 850.0 g
Water, boiling 1.0 l
KNORR Vegetable Booster Gluten Free 2.4kg 25.0 g
KNORR Vegetable Booster Gluten Free 2.4kg
Order Now

x

Buy Now

Unilever Food Solutions

Bidfood

Gilmours

Trents

Service Foods

Free Sample
Field mushrooms, sliced 1.0 kg

Soups

Other European

Aged Care

Vegetables

Local Favourites

Main Meals

Starters

Get residents to cosy up with a bowl of this hearty, veggie-packed split pea soup. We're topping it off with sautéed mushrooms for added earthy, meaty flavours.

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Soup
- Heat oil in a large pan over medium heat. Cook onions, carrots, and celery until tender.
- Add garlic, thyme, and split peas, stirring to combine.
- Add 1L of boiling water and KNORR Vegetable Booster. Stir to dissolve, then gently simmer for 30–40 minutes or until split peas soften.
- Remove half the soup, blend, and return to pan.
Mushrooms
- Heat extra oil in another pan.
- Sauté mushrooms until golden brown. Set aside.
To Serve
- Transfer soup to serving bowls and top with sautéed mushrooms. Serve with a side of salad or steamed vegetables.