Rainy winter days call for warm welcoming soups. Slow cooking on the stove top and filling your house with a comforting smell. Dress yourself in thick wool socks and hoodies, and get your cuddle on it’s finally time to start hibernating.
This soup is a total oldy but a goody, if you are a traditionalist and think the veggie version won’t be complete without ham, I’m here to tell you, in the most loving way, you are wrong. This soup is inexpensive to make and requires minimal attention so it’s perfect to let simmer away while wrapping presents or cleaning house. The carrots add sweetness to the soup, the dried yellow peas make this a hearty meal and it’s best served hot with some crusty bread.
Split Pea Soup
- 1+1/2 cup of organic yellow split peas, rinsed and drained
- 1 medium white onion, skinned and diced
- 1 +1/2 -2 cups of carrots, washed peeled and diced
- 2 tbs of olive oil
- 4 cloves of garlic, peeled and roughly chopped
- 1 900ml container of veggie broth
- 1 cup of water
- a pinch of red pepper flakes
- garlic salt
- freshly ground pepper to taste
- 3-4 dashes of liquid smoke
Clean, peel and dice onions and carrots. Rinse and drain split peas and set aside.
In a large heavy bottom pan, heat olive oil over medium and sautee the onions and carrots. When the onions are browned and wilted add the garlic, red pepper flakes and season with pepper and garlic salt.
Add rinsed peas, vegetable broth, water and liquid smoke and bring to a boil. Turn the heat down to medium and let boil uncovered for about 30 minutes. You may need to add water if you need to cook for longer.
Once the peas are soft, blend half the mixture with a hand blender and mix back into the soup. Season with more salt and pepper. Ladle into bowls, top with pumpkin seeds and maple syrup. Eat and get a hug from the inside.