Vegan Scotch Broth with Split Peas

Allergy Information: Vegetarian, Vegan, Dairy Free, Lactose Free, Gluten Free, Wheat Free

Ingredients

• 75g split peas and 75g split yellow peas, soaked overnight in cold water
• 1 tbsp. Lucy Bee Coconut Oil
• 2 large onions, chopped
• 200g carrots, peeled and chopped
• 200g parsnips, peeled and chopped
• 200g potatoes, peeled and chopped
• 2 sticks celery, chopped
• 75g short grain brown rice
• 75g red lentils
• 2 litres vegetable stock
• 200g Swiss chard or cabbage, chopped
• A pinch of Himalayan Salt and Whole Black Peppercorns, ground

Method

1. If you haven’t soaked the split peas overnight, place in a saucepan, bring to the boil then turn the heat down and simmer for 20 minutes.
2. Heat the Lucy Bee Coconut Oil in a large pan, add the onions and sauté over a medium heat for 2-3 minutes.
3. Add the carrots, parsnips, potatoes and celery and sauté for 5 minutes.
4. Add the split peas, yellow peas, rice and lentils and stock. Season with Himalayan Salt and ground Whole Black Peppercorns.
5. Bring to the boil and simmer gently, for approximately 40 minutes, or until the grains and pulses are soft. Check after 20 minutes and add a little extra liquid, if needed.
6. Add the Swiss chard or cabbage and leave to cook for a further 5 minutes.

Enjoy!