Split Pea Soup with Mushrooms

Name: Split Pea Soup with Mushrooms
Yield: 10
Ingredients: 50.0ml Olive oil; 400.0g Onions, finely chopped; 350.0g Carrots, finely chopped; 300.0g Celery, finely chopped; 15.0g Garlic, minced; 5.0g Thyme leaves, fresh; 850.0g Split peas; 25.0g KNORR Vegetable Booster Gluten Free 2.4kg; 1.0kg Field mushrooms, sliced

Get residents to cosy up with a bowl of this hearty, veggie-packed split pea soup. We're topping it off with sautéed mushrooms for added earthy, meaty flavours.

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What you need

Olive oil 50.0 ml
Onions, finely chopped 400.0 g
Carrots, finely chopped 350.0 g
Celery, finely chopped 300.0 g
Garlic, minced 15.0 g
Thyme leaves, fresh 5.0 g
Split peas 850.0 g
KNORR Vegetable Booster Gluten Free 2.4kg 25.0 g
KNORR Vegetable Booster Gluten Free 2.4kg
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Field mushrooms, sliced 1.0 kg

Main Meals

Australian

Aged Care

Soups

Vegetables

Other European

Starters

Get residents to cosy up with a bowl of this hearty, veggie-packed split pea soup. We're topping it off with sautéed mushrooms for added earthy, meaty flavours.

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Soup
- Heat oil in a large pan over medium heat. Cook onions, carrots, and celery until tender.
- Add garlic, thyme, and split peas, stirring to combine.
- Add boiling water (1 l per 10 serves) and KNORR Vegetable Booster. Stir to dissolve, then gently simmer for 30–40 minutes or until split peas soften.
- Remove half the soup, blend, and return to pan.
Mushrooms
- Heat extra oil in another pan.
- Sauté mushrooms until golden brown. Set aside.
To Serve
- Transfer soup to serving bowls and top with sautéed mushrooms. Serve with a side of salad or steamed vegetables.