Easy Vegan Dinner: Split Pea Soup

This recipe is my Mum's (so you know it's good!) and bonus - it's gluten free! Super simple and full of flavour. I'm typically not a fan of dill, but in this soup, it really works.

Ingredients
1 tbsp vegetable oil
2 onions, diced
2 cloves garlic, finely chopped
2 carrots, diced
2 parsnips, peeled and diced
1 large potato peeled and diced
1 cup dried split green peas, rinsed
8 cups vegetable stock
1 cup broken spaghetti (use brown rice pasta to make gluten free)
1 tbsp dried dill
¼ tsp pepper
Salt to taste

Directions
Heat oil in large saucepan. Add onions and garlic and cook for five minutes. Do not brown.

Add carrots, parsnips and potatoes and combine well. Cook for another five minutes.

Add peas and stock. Bring to boil, reduce heat and simmer gently, covered for one hour, or until peas are tender and soup is very thick. Thin with water if necessary.

Add spaghetti and cook for 10 to 15 minutes, until very tender.

Stir in dill, pepper and salt. Adjust with seasonings if necessary.