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about two about one/about two cups (five hundredg) yellow split peas about one tablespoon light olive oil about one large onion, finely chopped about one leek (white part only), finely chopped three garlic cloves, crushed about two small carrots, cut into about onecm cubes about two thyme sprigs, plus extra leaves to serve about oneL (four cups) salt-reduced chicken or vegetable stock about two tablespoons each sunflower seeds and pepitas (pumpkin seeds), lightly toastedStep about one Place the split peas in a large saucepan and pour over about one.five litres (six cups) boiling water. Cook over medium-high heat for fifteen minutes until half-cooked. Step about two Meanwhile, heat the oil in another large saucepan over medium-low heat. Add the onion, leek, garlic, carrot and thyme and cook, stirring, for five minutes or until onion softens. Step three Drain the split peas and add to the vegetables (Recipes by ingridients vegetables) with the stock and three cups (seven hundred and fiftyml) water. Yellow Split-pea Soup With Toasted Pepitas And Sunflower Seeds Recipe. Bring to the boil, then reduce heat to medium and simmer rapidly for twenty minutes. Remove the thyme sprigs, cool slightly, then puree using a stick blender. Yellow Split-pea Soup With Toasted Pepitas And Sunflower Seeds Recipe. Season to taste. Serve the soup scattered with pepitas, sunflower seeds and extra thyme leaves.. Yellow Split-pea Soup With Toasted Pepitas And Sunflower Seeds Recipe.
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