Split pea soup with vegetables and fresh herbs



bowl of vegan split pea soupBreak up pea soup is consolation in a bowl. And while you add an entire bunch of greens and prepare dinner them till they’re meltingly tender, it turns into excessive consolation.

I’d often pooh-pooh the thought of overcooking greens, however right here the mushiness works completely with the peas. The recent herbs maintain it, effectively, recent. To pump up the flavour, I used caraway seeds, tamari and importantly, smoked salt. (Just like the black salt I described in my last post, smoked salt is an ingredient it is best to get your fingers on.) I really like this soup as is, however the subsequent time I make it, I’m going to experiment with including an entire head of roasted garlic, and triple the quantity of recent herbs. As a result of, why not?

Admittedly, this may not be the prettiest soup (I hope by no means to cut up pea soup once more!), however the dietary worth is fairly superb. It’s full of protein, fiber, vitamin A and potassium. And my recipe is vegan, gluten-free and low fats as well.

This made my husband and I’m wondering why on the planet we don’t make cut up pea soup extra typically. I feel we completed a giant pot in two days and nonetheless needed extra. Don’t let winter go by with out making this one, okay?

Break up Pea Soup with Greens and Herbs

2 teaspoons additional virgin olive oil
1 giant onion, diced
four carrots, diced (about 1½ cups)
four stalks celery, diced (about 1½ cups)
four small crimson potatoes, diced (about 1½ cups)
1 small zucchini, diced (about 1 cup)
1 small turnip, diced (about 1 cup)
1 pound dried cut up peas
three cloves garlic, minced
four cups low-sodium vegetable broth
5 cups water
1 teaspoon minced recent rosemary
1 teaspoon minced recent thyme leaves
1 teaspoon minced recent sage leaves
2 tablespoons chopped recent flat-leaf parsley
1 bay leaf
½ teaspoon caraway seeds, or extra to style
Beneficiant pinch smoked salt (elective)
1 tablespoon low-sodium tamari
Freshly floor black pepper
Salt to style

Warmth olive oil over medium in a big, heavy-bottomed pot or Dutch oven. Add the onions, carrots and celery, increase the warmth a bit and and sauté for 10 minutes, till the onion is properly browned. Add the remaining elements and convey to a boil. Cut back warmth and simmer, partially coated, for 60 to 90 minutes, till the consistency is to your liking. If the soup will get too thick, add a bit extra broth or water. Style for salt and add extra if wanted.

Serves eight



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Split pea soup with vegetables and fresh herbs

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