In my attempt to “spring clean” my pantry before the Jewish holiday of Passover, when certain foods are not allowed, I used up my green split peas & red split peas for this soup.
Utensils: Cutting board & knife, soup pot, hand help blender or other type of food processor
Prep. time: About 10 minutes
Cooking Time: About one hour
Category: Vegan, GF, SF
( Note: The range of one to two of many items depends on the size: ex., if the carrot is small, use two.)
5-6 cups water or stock to start
one cup green or yellow split peas, rinsed
one cup red split peas, rinsed
one or two garlic cloves
one small onion or leek, chopped
one or two carrots, scrubbed and chopped
one or two celery stalks, chopped
two bay leaves
two basil leaves, opt.
one piece kombu kelp (optional)
herbs of your choice(I used curry powder)
1. Place all the washed, cut, and rinsed ingredients in a large soup pot with 5 cups of water (to start). Bring to a boil.
2. Stir and reduce heat to low and cook til dried peas & veggies are tender enough to puree, about 45 minutes. Remove bay leaf.
3. Using a hand held blender, buzz until smooth. If using a food processor you may have to do several batches.
4. Taste and add more herbs, salt, pepper, etc. as needed. Also, for a thinner soup, add a little more water. The soup will thicken overnight in the ‘frig, as well.
Yield: About 1 1/2 quarts. (I did add some water—about 1 cup—the next morning, because the soup was very thick.)