- It’s Fall and that means I feel like making soup every week!!! So…I might just do that 🙂
- Behold…week 1 of soup season:
I have posted a split pea soup recipe before but it used bacon and butter so I wanted to tweak it to be even more delicious while following a plant-based approach. The result is DELICIOUS!! I use my immersion blender to help give the soup a “creamy” texture and the flavors are so simple but so, so tasty…especially with a big chunk of crusty bread to dip into it!
- One day I even ate some leftovers with some steamed broccoli tossed in! Another day, I tossed in spinach! You can be creative with a soup this simple ❤
- Did I mention it is SUPER EASY to make? Well, it is! Simple, delicious, versatile, AND healthy…come on. Make this ASAP!!
- **I love the color of yellow split peas. But you can totally use green if you prefer**
- •1lb of yellow split peas
- •4-5 carrots
- •2-3 stalks celery
- •1 onion
- •2Tbs garlic, minced
- •1Tbs olive oil
- •½ bag of frozen corn (NOT canned!)
- •6 cups water or veggie broth
- •Vegetable bouillon (if using water)
- •Seasonings to your liking (I just used salt & pepper)
Rinse your split peas thoroughly and set aside for now.
- Slice up onion, carrot, and celery and saute in olive oil until beginning to soften. +/-5-7 minutes usually does the trick. Set pan aside
- In a large stock pot, add water or broth, split peas, seasonings, bouillons (if using water), and garlic.
- Bring to a boil, reduce heat and cook on medium for 30 minutes or until peas are soft and start to fall apart.
- Add in all the veggies including the corn and cook for another 5-10 minutes.
- I use my immersion blender to blend the soup about 50%. I like some chunks left but like the texture of the soup better slightly blended…makes it feel “creamier”. You can also blend the soup in batches in a standard blender. (Be sure you dont fill it too much, and just loosely hold the lid on with a towel over it to avoid a messy disaster!) BUT, you can also simply skip the blending step if you like.
- **You may need to add some additional water if you like yours “soupier”**
- Stores in the fridge for a good solid week. And freeze great too so I like to double the recipe and freeze half!!
- Eat. Enjoy. Love.