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.
Add your vegetable stock. As I mention above, I like the cube stock (dissolved in water), but you can use boxed stock as well.
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.
Add your carrots, and keep reducing. The more the better, but I’d reduce at least three times.
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.
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.
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!