Yellow split peas – remember there will be twice as much once soaked and cooked – you will need an amount sufficient for your needs
Add water, bring to the boil and simmer skimming off any scum that forms.
Once soft, add spices:
At least turmeric; cardamon; cumin, garlic and ground chilli as fresh as you can find. When cooked and soft add a spoon of bicarbonate of soda. This will break down the split peas further so they form a nice sauce.
Once the spices are added, add a tin of chopped tomatoes and chopped carrot and cook for 10 minutes before adding chopped new potatoes. Add some salt.
Once everything is fully cooked add some prepared small florets of cauliflower and shredded kale. Cook for about 5 minutes and serve.
On the side of the serving bowls have prepared, only if you have it, some sumac – a Mediterranean berry which is dried and crushed and has a lovely citrus flavour. Some shredded fresh mint. Some deep fried dried chillies such as birds eye chillies if you wish. Some dried pomegranate seeds – which adds a delicious subtle sweetness and some fresh cinnamon. Some or all of these flavours with a dollop of low-fat yoghurt enhance the flavour of the soup.
The soup has no added fat yet is full of vitamins and protein.