One-pot meals, especially those that are warm and comforting, are always welcome in kitchen sanctuaries. Split peas are different from other types of legumes in that you don’t need to soak them before cooking, making their preparation simple and straightforward. The ingredients may be minimal, but don’t let that fool you — this soup is packed with nutrition like fiber, protein, folate and iron, not to mention it’s beaming with flavor!
Ingredients –
- 4 cups vegetable broth unsalted, preferably homemade
- 2 cups water
- 2 cups dried green split peas rinsed
- 1 medium yellow onion chopped
- 1 cup carrots chopped
- 2 stalks organic celery chopped
- 2 garlic cloves minced
- 1 Tbsp ground cumin
- 1/4 tsp cayenne pepper (optional)
- 1 tsp dried oregano
- 1 tsp dried basil ground black pepper (optional) to taste
- salt (optional) to taste
- shredded carrots (optional) for garnish
- fresh basil (optional) for garnish, chopped
Directions –
– In a large stock pot, combine all ingredients together, from the vegetable broth down to the
dried basil, and bring to a boil.
– Reduce heat, cover and simmer for one hour or until peas are tender, stirring occasionally.
– Add salt and pepper, if using, to taste.
– Simmer for ten minutes longer, uncovered.
– Cool slightly then, in small batches, puree soup in a blender. Return to the pot. Heat for five
minutes. Garnish with shredded carrots and basil.