It’s crisp out there today Portlanders! I’m not sure what it’s like for the rest of the world, but here it’s starting to feel a bit like fall. I stomped around the street in my Hunter wellies yesterday. Yup it’s that time of year. Soup is definitely on my mind, and my list to make for you throughout the fall and winter.
This split pea soup is so simple to make. I love it because you can manipulate it into anything you like. I use a simple mirepoix, some garlic, salt, pepper, a dusting of dried chiles, mixed with a pound of organic split peas. You saute the mirepoix, add it to the some simple broth, mix in the split peas and in a little over an hour you have yourself some comforting soup.
This is exactly the kind of meal I like for week night meals. It saves well for the week to come, and packs nicely for hardy lunches. Serve with a simple green salad, and you have a full meal.
I hope you like it as much as a I do!
My Vegetarian Split Pea Soup
Ingredients:
- 1 pound organic split peas
- 1 large organic white onion diced
- 1 large organic shallot minced
- 3 large organic carrots chopped, minced, cut however you choose
- 4 stalks of organic celery, chopped
- 2 Tbsp Avocado oil, or high heat cooking oil of choice
- 3 cloves garlic, minced and salted to sweat
- pinch of red pepper flakes
- salt to taste
- 6-8 cups of good tasting broth of choice
- Esplette and organic sour cream to garnish
- Saute garlic, onion and shallot in oil until fragrant and translucent.
- Add carrots, and celery until cooked slightly, you don’t want them turning to mush. Add salt and pepper flakes.
- Add broth, and peas.
- Simmer until peas start to fall apart.
- Use hand blender to smooth out soup if desired. I usually do half blended.
- Garnish with more salt, sour cream, and dust with esplette (pepper grown in the basque region) or smoked paprika for some smokiness!
- Serve and enjoy!
alittlepicnic 