Vegan Split Pea Soup

I think that this pea soup is my ultimate comfort food, maybe being edged out slightly by channa masala, if anything.

My mom used to make this all the time while I was growing up—she still makes it and saves me some from time to time—and I loved curling up with it on cold days.

Split Pea Soup, so fast that not even the crust bread and herb garnishes can catch up

I think that my worst migraine moment ever was once when I’d spent the better part of a weekend day in a quiet, dark room, and eventually I’d thrown up all over the place and the migraine passed, but I still wan’t quite back to crazyenergetic Meaghan. Mom brought me pea soup and the only thing in the whole world that I wanted at that moment was to eat it, but I just couldn’t lift the spoon to my lips. It was pretty much my most pitiful moment ever.

Hopefully that never happens again, and not only me, but now the whole wide world can enjoy this soup! I highly suggest grilling up a cheese sandwich to accompany it, with whatever vegan cheese if your favourite. A little hummus and pita would go well, too, I think.

Serves: ~8

Ingredients: 

two knobs butter 

1 onion, chopped 

2 stalks celery, thinly sliced 

2 large carrots, thinly sliced or diced 

a few sprigs fresh thyme, leaves picked 

salt and freshly cracked black pepper, to taste 

dash paprika, optional 

2 c dried green split peas, picked over and rinsed 

8 c (2 qt) homemade vegetable broth (or water) 

handful parsley, leaves picked (optional) 

4 c cooked (~1 c uncooked) brown rice (optional) 

Method:
As a tip, you can stick the onion, celery, and carrots in a food processor and chop. I sliced my carrots because orange is my favourite colour and I love the mushy little carrot slices that end up in the soup.

a sliced carrot

I a large pot over medium heat, sauté the onion, celery, and carrot in butter until crisp-tender (8-10 minutes). This mixture is called a mirepoix, and it’s the aromatic basis for a lot of soup-type French cuisine. A bunch of European or European-influenced cuisines use a similar three-part base for their cuisine. mm…

Season sparsely with salt, pepper, and thyme. I like a dash of paprika in my soup to add some depth, and I think that I usually throw freshly ground cumin into the soup as well. I usually throw cumin into everything, though.

Add the peas and broth (or water), cover, and bring to a boil. At the boil, uncover, reduce heat to low and simmer for 45 minutes, stirring, tasting, and adjusting seasoning occasionally.

Throw in a handful of fresh parsley (if using) and simmer until soup reaches desired thickness, adding more water if it gets too thick. It’ll thicken up even more as it cools, and your leftovers will be lickably delicious.

For the rice, you can cook it however you please—I’m not partial to grains or pasta in my soups because I can’t stand mush grains. Blech. You could throw uncooked rice in with the peas and cook, or you could cook and store rice separately and add it at each serving.

Before serving, taste and adjust to final seasoning. Ladle into a bowl, throw a chunk of crusty bread in there and a handful of parsley on top, and finish by grinding some pepper over it all.

Garnishes: freshly cracked black pepper, freshly picked leaves or small sprigs of thyme, freshly picked leaves of parsley, or awesome carrot flowers!
Goes well with: crusty bread, grilled cheese sandwiches, hummus and pita, and any drinkable wine…

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  • Lola

    i thought that butter is an animal by-product…do you have a vegan substitute?

    • Lola,

      Buried deep in the annals of this blog is a note that wherever I say ‘butter,’ I mean ‘Earth Balance.’

      Earth Balance is the universal vegan butter substitute; most blogs/recipes don’t even bother not to call it by name (including mine).

      Unless you’re adventurous to make your own saturated fat substitute, go out and grab some sticks (or a tub) of that.

      In other news, looks like we’re both making the same recipe to-night! Enjoy.

      Meaghan