This is a simple and delicious Split Pea Soup Recipe - great during those cold winters, delicious as a vegetarian or vegan soup starter or light meal. And it's simple!
I just bought a new kitchen gadget that makes this spit pea soup recipe so, so, so easy to make - it will only take minutes to get it on the fire and cooking. But even without my magic tool (it's actually a Bosch® food processor with the dicing attachment - highly recommended!) this is still easy to put together in minutes and then let the soup simmer for a couple of hours and you have a thick, rich delicious vegetarian or vegan split pea soup.
1 onion - diced small
2 tbsp olive oil
2 potatoes, peeled and diced small
2 carrots, peeled and diced (peeling is actually optional - do what works for you)
1 parsnip - diced (that's the vegetable that looks like a white carrot)
2 cups dried split peas
5 cups water OR vegetable stock (you may need to add more water as the soup cooks)
2 bay leaves
Dice the onion, potatoes, carrots and parsnip. Saute the onion in the olive oil until softened. Add the potato, carrots and parsnip and continue to saute two or three minutes more - stirring.
Add the split peas, water (or stock) and bay leaves and bring the soup to the boil.
Reduce heat and let the soup simmer for about two hours, stirring very 10-15 minutes. As the soup cooks, the split peas will absorb the liquid and the soup will begin to thicken. You will need to add water as you go along.
Once the soup is cooked, and is very green and thick and the peas have morphed into a creamy potage, you can fish out the bay leaves. Now stir in about 1/2 tsp marjoram, salt and pepper to taste and simmer for about 10 minutes. Taste, adjust seasoning and serve.
This soup just keeps getting better - the leftovers are great for lunch the next day!
-My family LOVES this soup with noodles floating in it - I often use green tea noodles but any thin pasta cooked up and added to the soup is absolutely delicious!
-Parmesan cheese grated on top is also a great way to serve this split pea soup.
-This is the perfect soup to serve inside bread bowls - have you ever seen that in restaurants? Take round sour dough or any kind of crusty loaves and cut the top off. Scoop out the bready part leaving just a thick crust shell. You will need one small round loaf per serving. Fill the bread with soup, put the "lid" back on the bread and serve - and this is SO GOOD - you can eat the soup and then eat the bread and yum, yum, yum what a great winter meal!
Welcome to Simply-Vegetarian.com where you'll find simple, nutritious and delicious meatless recipes.
I'm Mimi (that's me on the Nile River!) and this is my recipe collection. I love to be creative, love to cook and love to entertain. I'm also veggie which means that all of the above gets a bit more complicated – and a lot more fun!
On simply-vegetarian.com I share some of my family's favourite recipes, from soups and starters to holiday main dishes and desserts as well as some really good tips and suggestions for healthy eating!
I built this site using SBI!
– SBI! guides you along and keeps you on track. SBI makes it easy to get your message out there on the web! Do you have a passion?
Start working with SBI - start living your passion! I did - and I couldn't be happier!
Click here now to read about me and my passion...