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Prep Time: 25 min Total Time: 4 hours Serves 4-6
Ingredients:
2 cups dried split peas, sorted, rinsed, and soaked for 2 hours
4 cups (1 quart) vegetable stock
2 cups purified water
2 tbsp olive oil
1 medium white or yellow onion, finely chopped1 medium carrot, peeled and shredded
3 cloves garlic, pressed or finely chopped
1 bay leaf (fresh or dried)
2 tsp granulated onion
1 tbsp sea salt (more or less to taste)
2 tsp coarse black pepper
Recipe: Heat the olive oil over medium heat in a large soup pot and add the finely chopped onion and 1 tsp sea salt. Sauté until translucent, about 5 minutes.
Add the shredded carrot and garlic and sauté another few minutes until very fragrant. Add the water, stock, granulated onion, 2 tsp sea salt, and bay leaf to the pot and bring to a boil.
Add the rinsed and soaked split peas and reduce the heat to medium low. Simmer at least 2 hours until the peas are cooked through. Once the peas are cooked through, remove the bay leaf and use an immersion blender to blend to desired consistency.
I blend about half and leave the other half whole for a chunky texture. For a smoother texture, let the soup simmer 4-5 hours and blend until smooth. Cook once eat 2 or 3 times – this soup will keep in your refrigerator for up to 3 days in a sealed, glass container, or up to 3 months if frozen.
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