Vegetarian Split Pea Soup Recipe

Ingredients

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Onions

  Canned, solids and liquids

  2 cup, chopped or diced or 448g

• Carrots

  Raw

  1 cup chopped or 128g

• Celery

  Raw

  4 stalks, large (11 inches long) or 256g

• Garlic

  Raw

  1 tbsp or 9g

• Pepper

  Spices, black

  1 dash or 0.1g

• Italian Seasoning

  Shoppers Value

  3 tsp or 12g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Vegetable Stock

  Freshdirect

  8 cup or 1.9kg

• Split peas

  Mature seeds, raw

  1 cup or 197g

• Bay

  Castella

  1g

Directions

1. VEGGIES AND SPLIT PEAS: In a large (5.5 quart or larger) heavy-bottomed pot, over medium heat, add olive oil. Add onion, carrot, celery, and salt/pepper to taste (I add 2 tsp fine sea salt and 1 tsp pepper). Cook until vegetables are softened and onion is beginning to turn golden, 7-9 minutes. Add garlic, Italian seasoning, cumin, thyme, red pepper flakes, and cook, stirring constantly, for 1 minute.
2. COOK: Add in rinsed split peas and bay leaves. Pour in vegetable stock. Stir, bring to a boil, then reduce heat to low and simmer uncovered, for 60-90 minutes (Note 2), stirring occasionally so the peas don't catch on the bottom of the pot. The soup should be ever so slightly bubbling at the edges, but not rapidly boiling or bubbling. Cook until split peas are cooked down and soup is thickened to desired consistency. (You'll want to stir a bit more frequently as the soup begins to thicken. Add a splash more broth if it gets too thick for your preference.)
3. BLEND: When ready to serve, remove and discard bay leaves. Remove 2 cups of the soup and blend until completely smooth (Note 3). Return blended puree to the soup and mix through. Add in 1 teaspoon lemon zest and 2 tablespoons lemon juice if using. Taste and season, adding additional salt/pepper as needed (I typically add another 1/2 tsp salt and 1/4 tsp pepper).
4. SERVE: Ladle soup into bowls and serve with buttered crusty bread, a sprinkle of cracked pepper, and fresh parsley or thyme if using. Add grated Parmesan cheese to individual bowls if desired. Enjoy!
5. STORAGE: This soup stores nicely in an airtight container in the fridge for 3 days. To reheat, add the soup to a small pot and heat over low heat until warmed to desired preference. Or reheat in the microwave (make sure to cover it so it doesn't splatter!) It does thicken as it stores, so you'll need to add in some additional vegetable stock to thin. Freezing: Soup will freeze well for up to 2-3 months. Here are some best methods for thawing frozen soup.
6. Recipe by: Chelsea Lords (source: https://www.chelseasmessyapron.com/vegetarian-split-pea-soup-recipe/)

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