Creamy Split Pea & Vegetable SoupIf you like this recipe you may also enjoy these:
2 cups yellow split peas
2 cups vegetable stock
4 cups water
4 large carrots, sliced
2 celery stalks, sliced
2 medium onions, coarsely chopped
1 large potato, diced
1 teaspoon dried thyme
1 teaspoon sea salt, or to taste
fresh ground black pepper
Rinse the split peas under running water and soak in several inches of cold water for 4 to 6 hours. Drain and add to a large saucepan or soup pot along with vegetable stock and 4 cups of fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for 30 to 40 minutes or until the peas are soft. Remove from heat and purée until smooth with a hand blender or in batches in a countertop blender.
Return the soup to the stove and turn up the heat to medium. Add the carrots, celery, onions, potato and thyme, and cook for 15 minutes or until the vegetables are tender.
Remove from heat and season with salt and plenty of fresh ground black pepper. Serve hot. Serves 6.
Indian-Style Split Pea Soup
Green Pea Soup