• 2 onions, chopped
  • 2 cel­ery sticks, chopped
  • 2 gar­lic cloves, crushed
  • 2 car­rots, chopped
  • 1 turnip, chopped
  • 225g/8oz pre-soaked yel­low split peas
  • 2 tsp mixed dried herbs
  • 1lt/4 cups veg­etable stock/broth
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion, cel­ery & gar­lic in a lit­tle low cal oil for a few min­utes un­til the onions soft­en. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 1-2 hours or un­til the veg­eta­bles are cooked through and the split peas are ten­der. Blend the soup to a smooth con­sis­ten­cy, sea­son and serve.
  3. Thyme, basil or oregano will all work in this soup if you don’t have dried mixed herbs.