Vegetarian Split Pea Soup

 Vegetarian Split Pea Soup


2 tbsp extra virgin olive oil

2 large yellow onions, finely chopped

1 ½ cups carrots, finely diced

1 ½ cups celery, finely diced

1 tsp each salt and pepper

3 garlic cloves, minced

1 tsp dried thyme

1 ½ cups dried split green peas, picked over and rinsed

2 bay leaves

1 32 ounce container of veggie stock (more stock needed if you like a thinner soup)

2-3 tbsp sliced toasted almonds as garnish


In a large dutch oven on medium high heat, add extra virgin olive oil. Add onion, carrots, celery salt and pepper. Cook until the veggies are soft.  This will take 5-7 minutes. Add the garlic and thyme and cook for 1 more minute.


Add rinsed split peas and the veggie stock to the pot.  Stir and bring to a boil. Reduce heat and simmer for 60-70 minutes uncovered.  Stir occasionally.  Cook until the split peas are cooked down and the soup is thickened to desired consistency.  Add more stock if the soup is too thick or starts to stick to the bottom of the pan.  Discard bay leaves.


Remove 2 cups of the soup and blend until completely smooth.  Return blended soup to the pot and mix well. Adjust seasoning if needed.  Top with sliced toasted almonds.



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