Ingredients: (Serves 4-6)

200g/7oz peas

2 large potatoes, diced

2 carrots, diced

1 parsnip, diced

¼ bulb celery, diced

2 vegetable stock cubes

Salt

Method:

1. Soak the peas overnight. Then drain and put in a pan with 1.5 litres/2½ pts water.

2. Add vegetables and stock cube and simmer until the veg is tender.

3. Take half of the vegetables out with a slotted spoon and set aside.

4. Blend the rest of the soup and then return the vegetables back into the soup.

5. Season to taste and serve with bread.