https://calgaryavansino.com/recipes/hearty-split-pea-soup/
Ingredients
- 2 tbsp coconut oil
- 2 medium yellow onions, chopped
- 2 garlic cloves, roughly chopped
- 3 carrots, peeled and diced
- 3 celery stalks, chopped
- 535g dried split peas, rinsed and drained
- 1.5 litres fresh water or vegetable stock
- 1 sweet potato, peeled and chopped into small chunks
- 1 large bay leaf
- 2 tbsp grated fresh ginger
- 1 tsp dried basil
- 1 tsp dried thyme
- salt to taste
- fresh ground black pepper to taste
- 2 tbsp coconut oil
- 2 medium yellow onions, chopped
- 2 garlic cloves, roughly chopped
- 3 carrots, peeled and diced
- 3 celery stalks, chopped
- 3 cups dried split peas, rinsed and drained
- 6 cups fresh water or vegetable stock
- 1 sweet potato, peeled and chopped into small chunks
- 1 large bay leaf
- 2 tbsp grated fresh ginger
- 1 tsp dried basil
- 1 tsp dried thyme
- salt to taste
- fresh ground black pepper to taste
This is a winter staple in our house – everyone loves it and it’s easy to make on a Sunday for the whole family to enjoy throughout the week. You need nothing more than a simple green salad beside it for a full meal.
Heat a large pot over a high heat. Add the coconut oil and onion and sauté for about 5 minutes until it begins to caramelise. Add a little water as you go if necessary to prevent sticking. Add the garlic, carrots and celery and cook for 5-10 more minutes until everything begins to soften.
Add the split peas to the pot with the fresh water or vegetable stock. Stir in the sweet potato, bay leaf, ginger, basil, and thyme. Bring to a boil, cover, and cook over a very low heat for 40 minutes-1 hour – split peas should still retain their shape but if you prefer a creamier texture, just cook for longer.
Add salt, pepper and more dried herbs to taste. At the end, cook for 10 minutes uncovered to thicken the soup or add more water for a thinner consistency. You can also use a hand-held blender to purée the soup, but I prefer it chunky.
