RCI-SP.003.0649.001
Split Pea Passion Soup
Split Pea Passion Soup from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- extra virgin olive oil or ¼ cup pure water2 tbsp
- 1 unit
- 2 unit
- 2 stalks
- 2 cups
- pure water or veggie stock10 cups
- 1 tbsp
- arrowroot or tapioca flour1 tbsp
- sea salt and ground pepper to taste1 unit
Method
1
Rinse 1 cup of dried split peas under cold running water and pick out any debris or discolored peas. Allow them to drain in a colander.
3 minutes
2
Peel and dice the carrots and onion into small, uniform pieces, and slice the celery stalks into thin half-moons. Aim for roughly equal-sized pieces to ensure even cooking.
8 minutes
3
In a large pot over medium heat, add a drizzle of oil and sauté the diced onion until it becomes translucent and softened. Stir occasionally to prevent browning.
5 minutes
4
Add the diced carrots and sliced celery to the pot and cook, stirring frequently, until they begin to soften slightly.
4 minutes
5
Add the drained split peas to the pot and pour in approximately 6 cups of water or vegetable broth, stirring to combine all ingredients. Bring the mixture to a rolling boil over high heat.
8 minutes
6
Reduce the heat to low, cover the pot partially with a lid, and simmer the soup until the split peas are completely tender and beginning to break down into a thick, creamy consistency.
45 minutes
7
Stir in 2 tablespoons of soy sauce to season the soup and add depth of umami flavor, then taste and adjust seasoning as needed with additional soy sauce or pepper.
2 minutes
8
Ladle the finished soup into bowls and serve hot, optionally garnishing with fresh herbs or a drizzle of olive oil.