I never get tired of eating it, particularly in winter. In fact, I'll often make a big pot and have it 2 to 3 dinners in a row, sometimes even for breakfast. A good bowl of soup, a side green salad, and maybe a piece of toast or wheatberry bread and I'm in Heaven.
This Split Pea Soup has 3 basic ingredients and could hardly be any simpler:
2 C split peas
1 veggie broth cube
coconut oil (or oil of choice)
6+ C water
In a big pan skillet, lightly stir fry the chopped onion with a little coconut oil by itself first. (use any oil of choice off course, mine always being coconut). Then add chopped carrots and seasoning to the mix for a few more minutes.
Add split peas and 2 C water. Melt a cube of veggie broth into warm water and add to the soup, as well as another 3-4 C water. Bring to a boil.
Partially cover and let simmer 45 mn. or so.
Water will evaporate during this time -I was actually amazed at how much so at first. Keep an eye out and monitor the thickness desired. Heat some water with the kettle before adding, so you're not cooling the mix and slowing down cooking.***
When done, throw the whole mix into the blender for a nice, satisfying creamy soup consistency. Hmmmm! Place it back in the skillet, taste for seasoning and adjust accordingly. Cover to keep warm. Serve with toast and side salad. Oh yeah!
recipe: Split Pea SoupVariations: try different veggies added to the mix. Celery works quite well too.
by: Cats, Sprouts & Coconut blog
prep: 15 mn.
cook: 45 mn.