Prep Time: 5 mins.
Cook Time: 45 mins.
It’s warm, satisfying, and great for leftovers.
I’ve NEVER been a soup person. Being born in Honduras, where it’s hot all year round, you hardly ever feel like having soup, unless you have a cold. There’s always rice, beans, corn tortillas, plantains; tamales for Christmas and New Year. Living in California though is a different story. Around Columbus Day, evenings start to get cooler. And when chilly fall nights are here, soups sound like the perfect thing.
I have never experimented too much with soups in the kitchen, except for my Lentil and Kale Power soup, which I make at least once a week now. But I was in the bulk-bin section of a health food store this week and decided to buy some green split peas for a soup. (Split peas are an excellent source of protein, folate and fiber).
I looked at some of the packaged green pea soup cans and cartons to get an idea of what ingredients and spices went well with them and came home to make my first pot of Split Green Pea Soup. Trust me, you cannot beat the made-from-scratch taste. So good, thick and creamy. I served it over basmati rice for my husband; it creates a well-rounded meal. This soup gets even better the next day, once the flavors have married. So tonight, I’ll serve it in a carved out sourdough bread bowl.
Makes 6 servings
- 2 cups Green Split peas
- 1 medium carrot, peeled and shredded
- 1 medium potato, diced
- 6 cups vegetable broth
- 2 cups of water
- 3 tbsp olive oil
- 1 medium red onion, sliced
- 3 cloves of garlic, crushed
- 2 bay leaves
- 1 thyme Leaf
- 1 tsp sea salt
- 1 tsp freshly ground pepper
- 3 tbsp lemon juice
- 4 tbsp fresh cilantro, chopped
- 1 tsp chili powder *optional
1. In a large pot heat 3 tbsp olive oil and sauté the onion, carrots and garlic for 3 minutes.
2. Add the green peas and sauté for 2 more minutes.
3. Then add the potatoes, cilantro, bay and thyme leaves.
4. Add the vegetable broth and cook over medium heat for 30 minutes.
5. With a blender, puree half the soup. Then mix again with the rest and add salt and pepper, lime juice and 2 cups of water.
6. Cook for 15 more minutes.
7. Serve with a little chili powder sprinkled on top (to spice it up a little, but you could skip that if you'd like a milder soup.)
*Image courtesy Flickr creative commons.