- 1 packet (500g) green split peas
- A few soup bones, meat or knuckles
- 5 allspice
- 5 cloves
- 1 & 1/2kg carrots
- 2 large tomatoes
- 2 large onions
- 2 large potatoes
- 1/2 bunch celery
- 1/2 bunch parsley
- Salt and pepper to taste
Rinse the green split peas a couple of times.
Pour it into a large pot, add the allspice, cloves as well as the soup bones and meat, if using.
The bones and meat give depth and flavour to the soup.
Cover with water and bring to the boil.
Simmer until the split peas are soft and mushy.
Meanwhile clean and cut the vegetables into small pieces.
Liquidise the vegetables, add water as required.
Pour the liquidised vegetables into the pot with the cooked split peas.
Season to taste and bring the soup to a boil.
Once it starts boiling, lower the heat and leave the soup to simmer for a couple of hours.
Stir now and then, add water as required.
(Cape Malay Cooking & Other Delights)