I don't remember the last time I had split pea soup but I do remember that I very much enjoyed it. When I saw a bag of organic split peas on sale at the grocery I decided it was time for me to give it a shot and see what I could do. With this cold snowy weather all I want is soup anyways so I thought it would be a great idea to whip some up for lunch.
With the holiday season in full effect I try to eat well as often as possible so for this recipe I decided to skip the ham hocks that traditional split pea soups use and go for a vegetarian version. Split peas are loaded with potassium to help manage your blood pressure, cholesterol-lowering fiber and muscle building protein, making this a good-for-you kind of meal.
|Wilson - jumping for joy, it's winter time!|
Grab your immersion blender a deep pot and the ingredients below and make some delicious soup that will keep you warm and healthy this winter
Makes 6 Servings
1 tbs olive oil
1/2 red onion, chopped
3 celery stalks, chopped
3 carrots, peeled and chopped
3 garlic cloves, sliced
2 tsp thyme
1 tsp cumin
2 bay leaves
1 lb green split peas, rinsed
4-5 cups of vegetable broth
1/2 cup of milk, cream or almond milk
Heat 1 tbs of olive oil in a large pot. Add in the onion, celery, carrots garlic, bay leaves and a pinch of salt, thyme and cumin. Cook on medium heat for 5 minutes. Once the split peas have been rinsed add them to the pot and cook for 3-5 minutes, then add 4 cups of the broth. Bring the mixture to a boil, cover and reduce to a simmer. Let the soup cook on a slow simmer for 30-4 minutes or until peas are soft.
Remove the bay leaves and use an immersion blender or place in a blender to puree, adding in the last cup of broth if needed.. Add in the cream or milk and mix well. Top with parsley and a drizzle of oil.