Says Roving Chef, Alex: “This vibrant soup has its roots in Eastern Europe and Russia, and one of the first soups I ever made as a child. I didn’t know how to use the food processor at the time and switched it on without the lid on. I only did that once!”
Chef’s Tip: Fresh beetroot can be roasted the day before if you have the oven on. This will speed things up when you make the soup. You can swap the dried split peas for a tin of cooked chickpeas, or any other pulse you have in. Try adding peppers, tomatoes, leeks or potatoes – really whatever you have to hand.
Serve with homemade soda bread.