Although it is officially spring, the weather isn't making me a believer. As my healthy vegetarian split pea soup simmers away on the stove the thermometer outside reads 5 below! It's April and it's freezing out! (note: written on April 2nd) No sense in fighting it because there is nothing we can do about it.
Embrace these last few days of cold weather with a warming soup. This pea soup is filling and bursting with flavour. Dried peas are a good source of protein and are packed with fibre. They will provide you with long lasting slow burning energy to get you through your day.
The sweet potato and parsnips bring an element of sweetness balanced with a burst of flavour from the cumin and smoked paprika.
If you wanted to puree some of the soup simply remove half of the soup from the pot before adding the kale. Puree what is left in the pot with an immersion blender or regular blender. Then add the un-pureed soup back to the pot with the kale and cook for 5 more minutes.
Hearty Vegetarian Split Pea Soup
2 tablespoons extra virgin olive oil
2 cups split peas (yellow and/or green)
2 large onions, finely chopped
2-3 large parsnips, diced (or carrots)
1 medium sweet potato, peeled and diced
1 tablespoon dried thyme
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon fine grain sea salt
6 cups of water
2 cups chopped dinosaur kale
salt and pepper to taste
1. Soak peas in water overnight. Drain and rinse. You can make this soup without soaking the peas if you didn't plan to make the soup ahead of time. The soup will just take a little longer to cook.
2. Add the olive oil to a big soup pot over medium heat. Add the ground cumin and stir constantly for about 30 seconds.
3. Add the chopped onions, sweet potatoes, parsnips, garlic, dried thyme, paprika and sea salt. Cook until veggies start to soften, about 5 minutes, stirring often.
4. Stir in the peas and water. Bring to a boil, turn down the heat to medium-low and simmer for 30 minutes.
5. Stir in kale and cook for 5 minutes. Taste and add more salt if necessary.
6. Serve in bowls with a pinch of smoked paprika and/or freshly ground black pepper.
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