Split Pea Soup
A classic, hearty soup that brings warmth and comfort to your soul, with optional bacon bits for extra flavor. Pair with bagels or mini baguettes for a satisfying meal.
Equipment
- Immersion blender or countertop blender
Ingrediënten
- 2 tablespoons 30 ml toasted sesame or any other oil
- 1 cup 160 g chopped white onion
- 1 cup 120 g chopped celery
- 2 cloves garlic grated
- 1 pound 455 g dried split peas, rinsed and drained
- 1½ cups 355 ml dry white wine or more vegetable broth
- 6 cups 1410 ml low-sodium vegetable broth
- ½ cup 42 g imitation bacon bits, store-bought or homemade (page 216)
- 1½ teaspoons ground pepper to taste
- 1½ teaspoons liquid smoke
- 1 teaspoon dried rosemary
- 2 dried bay leaves
Instructies
- In a large saucepan, heat the oil and cook the onion, celery, and garlic over medium heat until fragrant and just tender, about 5 minutes.
- Stir in the split peas.
- Add the wine, vegetable broth, bacon bits, pepper, liquid smoke, and rosemary.
- Stir well.
- Place the bay leaves into the soup.
- Bring to a low boil, then cover with a lid and simmer for 45 minutes or until the peas are tender.
- Add more broth if the soup becomes too thick.
- Remove and discard the bay leaves.
- Using an immersion or countertop blender, purée the soup to your desired consistency—smooth or chunky.
- If there are leftovers, stir in additional liquid when reheating, as the soup thickens while cooling.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a dollop of vegan sour cream or a sprinkle of fresh herbs like parsley or chives for extra flavor. Pair with Peanut Butter Bagels or Olive Mini Baguettes for a complete meal.Wine Advice:
A Chardonnay or a Sauvignon Blanc pairs nicely with the smokiness and earthiness of the split pea soup, adding a crisp contrast.Nutritional Information
Calories: 250 kcal | Carbohydrates: 45 g | Protein: 15 g | Fat: 5 g | Fiber: 15 g | Sugar: 6 g | Salt: 1.5 g
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