>Flora feel-full-for-longer soup
250g split yellow peas, soaked overnight in water
10g (or 2 teaspoons) Flora Buttery
2 cloves garlic, crushed
1 large onion, peeled and chopped
2 sweet potatoes, any size, peeled and chopped
2 large carrots, peeled and chopped
2 litres hot vegetable stock (use 2 reduced-salt stock cubes)
1 Measure the split peas, cover with cold water in a large mixing bowl and leave overnight.
2 The next day, drain off the water and use a sieve to rinse with more cold water. Set aside; prepare your vegetables and make up your stock.
3 In a large saucepan, melt the Flora Buttery; add the garlic and onion and sauté for a couple of minutes. Add the other vegetables and the split peas and cover with the stock. Cook at a very fast simmer (almost boil) for about 30-40 minutes, until the vegetables are soft and the stock is absorbed.
Top up with more boiled water if you need to. Meanwhile, keep checking and stirring.
4 Whizz it all in a blender. You may have to do this in batches. Taste and check for thickness. Add more stock/boiled water if needed and season.