Ingredients

2 cups green split peas (strained and raised)

2L hot boiling water

1 salt reduced chicken stock cube + 1 1/2 cups hot water to dissolve cube

2 zucchini’s chopped into small chunks

2 celery sticks chopped into small chunks

2 handfuls baby spinach leaves

1 handful of alfalfa sprouts

1 handful broccoli florets

Sprinkle of almond flakes

Sprinkle of hemp seeds

Sprinkle of Feta

1 brown onion (diced finely)

Olive oil (as needed)

Pepper to taste (no salt needed as you have added stock)

1/4 tsp cumin

2 cloves garlic (diced finely)

1/2 lemon ( squeeze for juice)

Method

Boil 2L of water in a kettle.

Preheat oven to 200 degrees Celsius.

Heat a large saucepan over the stove, once heated, drizzle olive oil onto it. Add onion and garlic to your saucepan and stir through.

Once your onion is translucent, add chopped zucchini and celery. Stir through every so often for about 3 minutes.

Line a baking tray with baking paper, add your broccoli florets to it and drizzle with olive oil. Bake for 20 minutes or until the florets start to darken.

Add your boiled 2L water to a heated pot. Once this has been bought to the boil over your stove, add in your rinsed and strained split peas. Stir every so often and let simmer for about 15 minutes.

Add your chicken stock cube to a large mug of boiling water. Stir and make sure the stock cube has dissolved before adding it to your pot.

Add in cumin and pepper.

Add your spinach, lemon juice and cooked celery and zucchini to your pot and let simmer a further 15 minutes, or until the split peas and vegetables have softened.

With a hand mixer, pulse your soup mixture to make a thick and creamy soup consistency.

Sprinkle some almond flakes onto a lined baking tray and toast them under your grill for 3 minutes (continuously check to avoid burning them).

Serve your soup in a bowl, top with broccoli, toasted almonds, alfalfa sprouts, hemp seeds and crumbled feta.