Creamy Split Pea and Potato Soup with Crispy Croutons

1. 1 Split peaspack 800 g ≈ $2.20 70 g
2. 2 Potatoes≈ $2.19 per kg 80 g
3. 3 Carrots≈ $1.50 per kg 40 g
4. 4 Onions≈ $1.60 per kg 40 g
5. 5 White breadpack 350 g ≈ $1.44 40 g
6. 6 Butterpack 180 g ≈ $1.58 10 g
7. 7 Cumin to taste
8. 8 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. Peel the potatoes², carrots³, and onion⁴; cut the potatoes and carrots into 1-inch cubes, and finely chop the onion.

2. Cover the split¹ peas with 500 ml cold water, bring to a boil, then simmer on medium heat for 40 minutes until tender, stirring occasionally and skimming foam.

3. Add the potatoes², carrots³, and onion⁴ to the peas, and cook for another 15 minutes until the vegetables are soft.

4. Remove the pot from heat and blend the soup until smooth. Thin with hot water if too thick.

5. Stir in butter⁶, a pinch of cumin, and salt, then warm gently over low heat for 2 minutes.

6. Cut bread into 1-inch cubes and toast in a dry skillet over medium heat for 4–5 minutes until golden and crisp.

7. Ladle the soup into bowls, top with croutons, and garnish with fresh herbs if desired.

In short

• In the planner this dish is cooked for two days: reheat on day two.
• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.