Spiced Yellow Split Pea Soup

When my house feels like an igloo,  there's nothing better than a steaming bowl of thick, hearty soup to keep the cold at bay. Today is one of those days.  This is originally a Mark Hix recipe, but I have fiddled with it a bit, natch.

Ingredients:

500g yellow split peas (soaked overnight if poss.)
2 large onions
2 sticks of celery
1 large leek
large chunk of ginger, chopped (hate the watery slosh when you grate it)
2-3 red bird's eye chillies (careful!)
3/4 tsp dried chilli flakes
2 tablespoons cumin seeds
1 1/2 teaspoons ground cumin
2 cloves of garlic, grated
3 litres chicken stock
lemon juice
yogurt.

                                      Chop onion, leek, celery, ginger, chilli and grate garlic

Fry onion in olive oil and a little salt, 5-7 mins

                      Add leeks, celery, garlic, ginger, cumin, chillies, chilli flakes, cook for 5-7 mins

Add yellow split peas and chicken stock, bring to boil, simmer for 1 1/2 hours or until split peas are soft, skim any scum that forms on top

Blitz & Season. The soup at this stage is not super smooth, but I like finding a rogue piece of ginger to chew on and don't mind a few lumps. For a smoother result, pass through a sieve.

Serve with a dollop of yogurt in the middle (you WILL need it, this is seriously spicy), and a generous spritz of lemon.

NB If the consistency is too thick, thin with stock.

Afterthought: Needed a bit more ginger.

Feedback: The general consensus on this soup is that it does need to be passed through a sieve to make it smoother and less grainy.