Classic Split Pea Soup

Fun fact: I grew up eating soup every single day of my life, even through summer. My mom was a bit of a health freak (wonder where I get it from?) and she quickly realized that the easiest way to get lots of veg into her kids was to feed them soup, on the daily! Because, no matter which soup she fed us, we just gobbled it all up. To this day, my parents still serve soup in their home as a dinner starter every single night and I make a big pot of soup weekly to be enjoyed as a healthy snack or quick light meal. Even my husband, who initially thought that all of this soup eating was a bit strange, has grown to love his daily soup. 

This split pea soup was one of the classics that my mom used to feed us growing up and I recently had a hankering for it so I called her up to ask her how she made it all of those years ago. Once she gave me the ingredients, I realized why myself and my brother were always some of the healthiest kids on the block: It's packed with plant protein, Vitamin A, fibre and iron. My mom clearly knew a thing or two about nourishing the human body.

Thank you mom for inspiring this great recipe.  I hope you all enjoy it!

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For my patients on calorie-controlled meal plans:

1  serving of this recipes =

  • 1 legume/ protein serving
  • 1 vegetable serving
  • 1 starch serving

SERVES 8

Ingredients:

  • 2 cups dry green split peas
  • 3 large celery stalks, including leaves
  • 2 potatoes
  • 1 onion, chopped
  • 5 large carrots
  • 6-8 cups boiling water 
  • 6 teaspoons Ina Paarmen chicken-flavoured stock

Method:

1. Roughly chop your onion and celery along with the celery leaves.

2. Heat a large pot on medium heat with a little bit of water or oil and saute the onion and celery until translucent.

2. In the meanwhile, dice your potatoes and carrots and add these to the pot along with your rinsed split peas.  

3.  In a jug, mix the boiling water with the stock powder and then pour the liquid stock into the pot. 

4. Turn down to a low simmer and simmer with the lid on for about 45 minutes or until the vegetables and peas are cooked through.

5. Take the soup off of the heat and allow it to cool slightly, then put it in your nutribullet or run your stick blender through it until it is smooth and creamy. If you prefer a thinner soup, you can then add a little more liquid.


Notes:

  • This soup can be made in about half the time in a pressure cooker or instant pot. Just add all of your ingredients into the instant pot and select "soup" mode. Once cooked, transfer to a bowl and whizz your stick blender through it.
  • This soup will keep in the fridge for up to 7 days and is also great for freezing.
  • Soaking the split peas for 4-6 hours before cooking will make them easier on the digestion. 

Jessica KotlowitzComment