Vegetarian split-pea soup

Recipe ANNA Magazine, Photography Jerry Grajewski

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Warm up with Vegetarian Split-Pea Soup. This hearty dish combines split peas with vibrant vegetables like carrots, celery, and onions, flavored with aromatic herbs and spices. Nutritious and easy to prepare, it’s perfect for chilly nights or lunch. Whether you're experienced or a beginner, this vegetarian favourite warms your heart and home with wholesome goodness!

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Ingredients

2 tablespoons extra virgin olive oil

1 medium cooking onion, chopped

2 cloves garlic, minced

1 medium carrot, peeled and sliced

1 celery stalk, chopped

1 large potato, peeled and cubed

1 ½ cups dried split peas, rinsed and picked over

9 cups cold water

2 teaspoons chopped fresh thyme

Coarse salt and freshly ground pepper, to taste

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Preparation

In a large heavy saucepan, heat oil over medium heat; cook onions 3 minutes or until softened. Add garlic, carrots, celery and potato; cook 2 minutes, stirring often. Add split peas and water and bring to boil; reduce heat and simmer, partially covered, stirring occasionally, for about 1 hour or until peas have broken down completely.

Purée 4 cups soup in a food processor until smooth. Pour back into sauce pan and add thyme, salt and pepper. Add water if too thick. Bring to boil for 2 minutes to blend flavours. Serves 6 to 8.

Soup can be stored, covered in refrigerator for 3 days or frozen up to 1 month. If soup is too thick when reheating, add water to thin.