Yellow split pea soup with harissa & almonds

MADE with basic store cupboard ingredients, this soup is healthy, filling and an absolute doddle. Ideally, I soak the split peas for a few hours before cooking, but it’s not essential, so this can still be a fairly spur-of-the-moment soup! I like to top it off with a garnish that provides a contrast of colour, texture and flavour — so it looks and tastes pretty special. Here I have used toasted nuts seasoned with a good dollop of spicy harissa paste.

SERVES 4

3 tbsp olive or vegetable oil 2 leeks, trimmed, quartered lengthways and thinly sliced, or 2 onions, chopped 2 to 3 garlic cloves, sliced 250 g yellow split peas, soaked if possible (for up to 4 hours), rinsed well 1 litre vegetable stock Sea salt and black pepper TO FINISH 50 g whole almonds 2 tsp harissa paste, or to taste

SET a large, heavy-based pan over a medium heat. Add half the oil, followed by the leeks or onions and garlic. Sweat, stirring often, for about 5 minutes until softened. Add the split peas and stock, bring to a simmer then turn the heat down. Cook gently, uncovered, for about 30 minutes, stirring from time to time, until the split peas are completely soft. It might take a little longer (45 to 50 minutes) if they haven’t been soaked. Use a stick blender to blend the soup thoroughly in the pan (or transfer to a jug blender to blitz). Add a dash of hot water if the soup seems excessively thick, then taste and add a pinch of salt and a twist of pepper as needed. Heat the remaining oil in a small frying pan. Add the almonds and fry for a few minutes, stirring often, until lightly toasted. Remove from the heat and stir in the harissa. Ladle the soup into warm bowls, top with your harissa-spiked almonds and trickle over any spicy oil left in the pan. Finish with a grinding of pepper. Serve with a slice or two of wholegrain bread if you’re having this for a main meal. FINISHING OPTIONS: Instead of almonds, try toasting hazelnuts. Or replace the nuts with 100g cubed halloumi, frying it for a few minutes until crispy at the edges before tossing with the harissa.