Recipe submitted by: Jennifer Brewer
Creamy Split Pea Soup
Preparation Time: 20 minutes
Cooking time: 60 minutes
Yum! This creamy soup is really satisfying and loaded with fiber and protein. Don’t leave out the parsnip—it adds great sweetness to balance the split peas. Also, fresh thyme really makes a difference in this recipe so get it if you can!!
1 Tablespoon olive oil
2 medium carrots, finely chopped
2 stalks celery, finely chopped
1 parsnip, finely chopped
1 onion, finely chopped
2 cups green split peas, rinsed and picked over
4 cups vegetable stock
4 cups water
1 Tablespoon fresh thyme, minced
1 bay leaf
salt and black pepper to taste
Heat oil in a large saucepan over medium heat. Stir in carrot, celery, parsnip, and onion, and sauté until softened (8-10 minutes), stirring occasionally. Add split peas, stock, water, thyme, and bay leaf. Bring mixture to a boil, cover, and reduce heat to simmer. Cook until split peas are very tender, about 50 minutes to an hour.
Remove bay leaf. Transfer mixture to a food processor, or blender, and pulse until almost smooth.
Return to pot and heat until hot, season with salt and pepper and serve. This soup is thick and creamy, but feel free to add more water if you would like it to be thinner. If you do add water to thin, you may need to adjust the seasonings. Enjoy!
Jennifer Brewer, MS, CNS, is a Certified Nutritionist and Natural Foods Chef living in Santa Cruz, CA. After years of yo-yo dieting she was able to overcome her food issues in part by eating nourishing, whole, plant-based foods (that taste delicious, of course!) She is passionate about making healthy eating simple, fun, and delicious! Please visit nourishingnutrition.com to sign up for free healthy recipes and cooking tips.
Split pea soup photo courtesy sweeteats.