Split pea soup with turkey bacon and whole wheat bread

Put the 90 g of split peas in a bowl and cover them with plenty of cold water. Let them soak overnight, then drain them in the colander.

Peel the 340 g of potatoes and the 240 g of carrots. Cut them into roughly 2 cm cubes so they cook at the same speed.

Heat 1 tbsp of olive oil in the skillet over medium heat. Brown the 170 g of diced turkey bacon for 5 min until it's cooked through, then set it aside on a plate.

In the saucepan, add 1 tbsp of olive oil, the veggies and the drained peas. Cover with about 1 l of water, season with salt and pepper and bring to a boil.

Turn down to low and let it simmer, covered, for 40 min, until the peas and veggies mash easily. Stir now and then.

While it simmers, toast the 8 slices of whole wheat bread in the oven or toaster until golden.

Take the saucepan off the heat and blend with the immersion blender until smooth. Add a little hot water if it's too thick, then taste and adjust the salt and pepper.

Ladle the soup into two bowls. Top with the turkey bacon and serve with the toasted bread.