potato, butternut squash, sweet potato, onion & green split peas melt together into this hearty soup. don't let the color fool you - this split pea soup is the ultimate cozy, healthy comfort food!
let's face facts: split pea soup is never going to win a beauty contest. but, when it comes to taste, this recipe takes the prize every time.
visually, this -and every - bowl of split pea looks like a sad bowl of murky green mush. but dig into that bowl and you'll be spooning up rich, creamy, perfectly spiced goodness. coziness in every bite. can't beat that, right? in the culinary world, looks can definitely be deceiving.
split pea soup is almost stew-like. as they cook, the split peas break down and become super thick. mysteriously, all of the other veggies break down as well - split pea soup somehow emulsifies itself!
this split pea soup combines hearty potatoes, sweet butternut squash and rich sweet potatoes with earthy onions and mushrooms. add some simple spices and a dash or two of hot sauce, and you've got the perfect balance of flavors in about 30 minutes - perfect for a weeknight - or weekend - meal. and as an extra bonus, this soup is perfect for leftovers.
looks aside, this soup is a definite winner.
recipe: split pea soup
- 1 c dry split peas, picked over
- 4 c veggie broth/stock
- 1/2 medium onion, finely diced
- 4 button or baby bella mushrooms, finely chopped
- 1 medium potato - not russet - diced
- 1 c diced butternut squash
- 1 small sweet potato, peeled and diced
- 1/2 c nutritional yeast
- hot sauce - to taste
- 1/2 - 1 tsp garlic powder
- 1 tsp olive oil
- parmesan cheese - optional
- in a large pot, heat the olive oil
- when hot, add the onions, mushrooms, potato, squash and sweet potato. stir in a pinch of salt and cook, covered, over medium low heat until the veggies are beginning to soften.
- add the veggie broth and split peas, a pinch of salt, pepper an 1/4 tsp garlic powder.
- cover, increase heat to medium and cook until the soup begins to boil, 3 - 5 minutes.
- reduce the heat to medium/low and simmer until all of the ingredients are broken down and the soup is thick - about 30 minutes.
- stir in the nutritional yeast and hot sauce.
- cover and cook another 2 minutes.
- remove from heat, ladle into bowls and top (generously) with parmesan cheese
- serve with a salad and some crusty, buttery bread
s & h