Ever since attending the TCS Soup Throwdown earlier this month, I have learned to love making soup. For this soup, I kept the ingredients pretty basic (and threw in a few things I had in the kitchen just to see what would happen).
Soothing Split Pea Soup
- About 1 cup dried split peas (rinsed and soaked for a few hours)
- 2 cups water
- 1 large chopped yellow onion
- 4-5 cloves fresh garlic
- 2 tbsp olive oil (to saute garlic and onion)
- Dash of cayenne pepper
- 1 russet potato, cut into small (bite-sized) pieces
- Fresh mint leaves
- Fresh parsley
- Dash of turmeric
- A few chopped carrots (add to water while boiling)
- Blue corn chips (shown as topping)
- Goat cheese (shown as topping)
- Green onion (shown as topping)
- Dash of ground black pepper
Bring rinsed split peas in water to a boil. These will cook for about 45 minutes. Meanwhile rinse and scrub on russet potato, make several punctures with a fork, and stick it in the microwave for 8 minutes on high. Begin chopping garlic and onions to saute with olive oil in stir-fry pan.
Lightly sear the chopped onion and garlic until the onion is slightly brown. Add contents of stir-fry pan (including the oil) into the large soup pan after the split peas have cooked for about 30 minutes. Cut the cooked potato into bite-sized pieces but leave out of soup pan until after the soup is blended. Add desired spices and herbs to soup (see ingredient suggestions above). Using an immersion blender, blend ingredients until smooth and add water as needed to achieve desired thickness. Add in bite sized potato pieces and stir.
Serve hot. Store leftovers in fridge or freezer.