1 tbspn olive oil
2 cloves garlic, crushed
1 large onion, chopped
2 large carrots, chopped
2 large potatoes, chopped
2 sticks celery, sliced
1 cup (1/2 pkt) dried soup mix or dried split peas
2 tspn cumin seeds
½ tspn rock salt & black pepper corns
1.5 litres vegetable or chicken stock
500 ml milk
1 cup parsley leaves, finely chopped
2 tspn finely grated lemon rind
Heat the oil in a large heavy based saucepan, add the garlic and vegetables and cook 10 minutes over a low heat stirring often.
Meanwhile, attach the grain mill to the stand mixer. Place the mixing bowl under the mill.
Turn mixer to speed 10, adjust the dial on the mill anti clockwise to number 1 (fine) and add the split peas, cumin and salt and pepper.
Add ground peas to the vegetables with the stock. Bring to the boil, stirring. Reduce the heat and simmer partially covered for 40 – 45 minutes or until soup is smooth and very tender. Stir through the milk, parsley and lemon rind. The soup thickens on standing and will need more liquid added when reheating.
Chunks of lightly pan fried smoked kransky or frankfurt can be added and simmered for 5 minutes before serving.