1.5 cups green split peas
2 tbsp oil
2 tbsp red wine
1 medium onion, finely chopped
1 medium carrot, diced
1 stalk celery, diced
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp fresh ginger
5 cups vegetable stock
2 cups frozen green peas
coarse grey sea salt & freshly ground pepper
1 tbsp chopped mint/cilantro
4 tbsp organic yogurt (optional)
Soak split peas in cold water for at least 2 hours. Drain peas well.
Heat wine & olive oil on low heat in large heavy-based pot or pressure cooker. Add onion, celergy, carrot. Cook for 3 minutes stirring occasionally until soft, but not browned. Stir in cumin, coriander, and giner, cook for another minute.
Add split peas & stock to pot. Bring to a boil; reduce heat to low. Simmer, covered, for 1.5 hours, stirring occasionally. (If using a pressure cooker it will significantly reduce cooking time and retain more nutrients and taste).
Add frozen peas to pan and stir to combine; set aside to cool. When cool, puree soup in batches in a blender or food processor until smooth. Return to pot, gently reheat. Season with salt and pepper and then stir in the mint or coriander. Serve in bowls with a swirl of yogurt.