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Recipe for a healthy race diet - Flora feel-full-for-longer soup

>Flora feel-full-for-longer soup

Serves 6


250g split yellow peas, soaked overnight in water

10g (or 2 teaspoons) Flora Buttery

2 cloves garlic, crushed

1 large onion, peeled and chopped

2 sweet potatoes, any size, peeled and chopped

2 large carrots, peeled and chopped

2 litres hot vegetable stock (use 2 reduced-salt stock cubes)


1 Measure the split peas, cover with cold water in a large mixing bowl and leave overnight.

2 The next day, drain off the water and use a sieve to rinse with more cold water. Set aside; prepare your vegetables and make up your stock.

3 In a large saucepan, melt the Flora Buttery; add the garlic and onion and sauté for a couple of minutes. Add the other vegetables and the split peas and cover with the stock. Cook at a very fast simmer (almost boil) for about 30-40 minutes, until the vegetables are soft and the stock is absorbed.

Top up with more boiled water if you need to. Meanwhile, keep checking and stirring.

4 Whizz it all in a blender. You may have to do this in batches. Taste and check for thickness. Add more stock/boiled water if needed and season.