Split Pea Soup with Potatoes

1. 1 Split peaspack 800 g ≈ $2.20 60 g
2. 2 Potatoes≈ $2.19 per kg 145 g
3. 3 Carrots≈ $1.50 per kg 25 g
4. 4 Onions≈ $1.60 per kg 25 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Sunflower oil 12 ml
7. 7 Ground black pepper 1 g
8. 8 Bay leaves 1 g
9. 9 Allspice 1 g
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the split¹ peas, cover with cold water, and soak for 1 hour.

2. Drain the peas, add 700 ml of fresh water, and simmer over low heat for 40–50 minutes until tender.

3. Cut the potatoes² into cubes, add them to the peas with a bay leaf and black peppercorns, and cook for 15 minutes.

4. Finely chop the onion⁴ and grate the carrot³.

5. Sauté the onion⁴ and carrot³ in sunflower oil for 5 minutes until golden.

6. Stir the sautéed vegetables into the soup, season with salt and pepper, and cook for another 5 minutes until the potatoes² are tender.

7. Serve topped with chopped fresh dill⁵.