split pea soup

it’s been raining outside for the past few days.  soggy sneakers and jeans make me want nothing more than to curl up in bed with a big bowl of soup and a cup of tea.

the great thing about split peas is they are super cheap to buy and don’t take very long to cook.  this recipe doesn’t call for an veggie broth or bouillon because simmering the peas with the bay leaves and herbs gives the soup plenty of flavor.  blending the soup at the end, along with some soy milk, gives it a creaminess you would never guess was possible on a vegan diet.

split pea soup
8 c water
2 bay leaves
2 tsp salt
1 1/2 tsp dill
1 tsp coriander
1/2 tsp black pepper
2 1/2 c dried split peas
1 carrot
2 c unsweetened soy milk

begin by bringing 6 of the cups of water to a boil in a large pot.  add in the bay leaves, spices and split peas and cover.  let it simmer over medium heat for 20-30 minutes or until most of the liquid has cooked off.

chop the carrot into small cubes and toss in the pot.  add the other 2 cups of water and the soy milk and cook for an additional 5 minutes.

in small amounts, blend the soup until smooth.  leave the last cup or so unblended for texture.  add more water to adjust to your thickness preference.

serve topped with carrot slivers and garnished with more dill and black pepper

yields 6 servings