Simple Split Pea Soup

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An often overlooked source of fibre and protein, split peas are incredibly versatile, extremely flavourful, and impossibly inexpensive– seriously, they cost less than a pack of gum. This vegan soup is filling enough to eat all on it’s own, and makes for an easy weeknight dinner!

You’re gonna need:

2 white onions, diced

3 cloves of garlic, diced

Dash of olive oil

Vegetable stock (I prefer the cubes, but you can use the boxed kind as well)

Umpteen cups of water

4 big chopped carrots (about 2 cups)

2 cups green split peas

2 cups yellow split peas

Salt and pepper, to taste

As usual, this recipe starts with garlic, onions, and olive oil. Grab your soup pot, and heat a dash of oil on medium heat. Add your onions and garlic, and cook until aromatic.

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Add your vegetable stock. As I mention above, I like the cube stock (dissolved in water), but you can use boxed stock as well.

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Now, the key to this soup being really tasty lies in the next step. Reduce, reduce, reduce! Let it boil, cook down to almost nothing, and then add a few cups of water. Repeat! I can’t overemphasize this step—it concentrates the flavours so much, and takes a ‘blah’ dish to an ‘OMFG’ dish.

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Waiting while the soup boils down!

Add your carrots, and keep reducing. The more the better, but I’d reduce at least three times.

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Now, add about eight cups of water and your split peas. Throw in your salt and pepper, and let simmer for about an hour, stirring occasionally.

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Remove from heat. If you have a hand blender, grab it, and blend your soup. While this step isn’t totally necessary, it does give your end product a very smooth consistency.

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Once you’re happy with the consistency, return to low heat. Serve in a big bowl, and be prepared to want seconds! You won’t believe  how delicious it is, and with 0% guilt!

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