This split pea soup is a perfect #sweaterweather #meatlessmonday recipe. Although soaking the peas takes a few hours (and can be done overnight), the actual recipe couldn’t be simpler. Freeze in batches for easy weeknight meals all Fall and Winter long.
Thank you to our newest food contributor, Jo Keohane, for sharing! Jo is a New Canaan-based mom of three, and a freelance recipe developer who has worked in the test kitchens at places like Bon Appetit Magazine, Good Housekeeping, Epicurious and Food52. She runs The Family Food Kitchen website, full of easy family-friendly recipes like this one. Says Jo: “My whole family loves this soup. The flavor is delicious and it’s an ideal way to get more veggies into the kids.”
SIMPLE YELLOW SPLIT PEA SOUP
- 2 cups Dried Split Peas
- 1 Onion – roughly chopped
- 2 Carrots – large, peeled and roughly chopped
- 2 ribs Celery – roughly chopped
- 1 Leek – large, cleaned and sliced
- 2 cloves Garlic – peeled
- 1 tablespoon Olive Oil
- Sea Salt and Black Pepper
- 8 cups Vegetable Stock – gluten-free if required
OPTIONAL TO SERVE
- Greek Yogurt – dairy-free
- Chives, finely cut
PREPARE THE SPLIT PEAS
- Place the split peas in a bowl, cover with cold water.
- Leave to soak for a minimum of 4 hours and up to 12 hours (or overnight). Drain.
MAKE THE SOUP
- Sauté the prepared onions, carrots, celery, leeks and garlic cloves in the olive oil in a large pan on a medium-low heat until soft – around 10 minutes.
- Season with sea salt and black pepper then add the drained split peas and vegetable stock.
- Bring the soup to the boil then turn down the heat to a simmer for around 40 minutes or until all the peas are soft.
- Stir often to prevent sticking and skim off the foam which the lentils form when cooking
- Season again and carefully blend the soup using an immersion or countertop blender. Blend in batches for a smooth consistency if using a countertop blender.
- Serve topped with dairy-free yoghurt and chives (optional)