Split pea soup with smoked sausages

Put the 160 g of split peas in a colander and rinse them under cold water. Drain them.

Peel the onion and the 2 carrots. Finely chop the onion and cut the carrots into small dice.

Heat the olive oil in the skillet over medium heat. Sauté the onion and carrots, stirring, until tender.

In a saucepan, bring 1 l of water to a boil with the bouillon cube. Add the split peas and the sautéed veggies.

Turn down to low, half cover and simmer for 40 min, stirring now and then. The peas should mash easily with a fork.

Meanwhile, put the skillet back over medium heat with the 4 sausages, no added fat. Brown them, turning them, until they're hot all the way through.

Take the sausages out of the skillet and slice them into 1 cm rounds.

Blend the soup with the immersion blender until you get the texture you want. Add a little hot water if it's too thick, then season with salt and pepper.

Divide the soup between two bowls. Lay the sausage rounds on top and sprinkle with chopped parsley.