Winter is arriving if not already here for a lot of you (apparently there’s snow in Houston?) so this is defo soup season. You all know there’s nothing better than a delicious bowl of homemade soup with a nice sangwich. I remember growing up in the tropical Isle of Ireland and the odd day it might be cold and wet my Mum would always make us soup for lunch. It’s always been one of those things that was a staple in our house as any leftover veg from dinner would be made into a delicious soup the next day. Those were the days.
This soup recipe is one of my faves and you’ll definitely love the fresh pea flavour and earthy texture. Off you pop and get the pot out.
Yields: A big ol’ pot.
1 lb bag of green split peas
3 small-med sized sweet potatoes – peeled & diced
1 white or yellow onion – chopped
1 cup celery – chopped
2 fresh carrots – chopped
2 bay leaves
8 cups veg stock or water
2 tbsp olive oil
1/4 tsp freshly ground pepper
1/2 tsp salt
Begin by emptying the bag of peas into a colander. Run the cold water over them and rinse thoroughly. While rinsing sort through the peas for any foreign objects, like dirt or even little pebbles. Once rinsed let drain in the same colander.
Preheat a large soup pot for 1 minute on medium heat. Once heated add olive oil along with celery, carrots and onion. Saute on medium, stirring occasionally, for 4 minutes. Do not brown onions.
Add rinsed peas, potatoes, bay leaves and stock. Increase heat to high and bring to a boil. Once boiling reduce to a simmer and partially cover. Cook for 20 minutes approx or until peas are cooked through.
Using a hand blender, if you have one or a food processor if not, pulse. Don’t puree totally but leave some veggie chucks in there. It creates a more rustic texture (which I like).
Taste and season with S&P.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.