A warming, fill-you-up type of soup that provides the perfect fuel for those chilly days.Budget and family-friendly yet full of flavour.Liverpudlians have been enjoying this soup for at least a 100 years.
Course Dinner, Lunch, Main Course, Soup, Supper, tea
Cuisine British, English
Prep Time 20mins
Cook Time 1hr
Total Time 1hr20mins
Large Saucepan/Soup/Stock Pan
130gyellow split peassoaked overnight in water, discard soaking liquid.
100gred split lentilsrinsed
200gpotatoes1 large, diced.
70gcarrot1 medium, diced
70gcelery2 small sticks, diced
110gonion1 small-medium, diced
4clovesgarlicminced or fine diced.
60gTVP (Textured Vegetable protein)Use either TVP mince or pieces. Alternatively use any vegan pieces fresh, dried or frozen, diced tempeh or seitan, or fine chopped mushrooms.
2tspdried mixed herbsor a few sprigs of fresh herbs such as thyme or parsley