* Soak in a bowl of water overnight (or a minimum of 4 hours):
Then very thinly chop/ dice:
This is by far my favorite soup on earth. A rainy day is just an excuse to prepare a big pot of this goodness. This soup fills you up. It’s extremely healthy, full of protein, and really yummy. My kids love it as much as I do, so it’s totally a winner in my kitchen.
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1). Rinse the soaked split peas under running water until it's very clean and clear. Set aside.
2). Heat up a soup pot or pressure cooker with 2 tbsp grapeseed or avocado oil, place with all the chopped veggies. Sprinkle a pinch of salt and mix for 2-3 minutes. Add the soaked peas, and season with salt, black pepper, and turmeric powder. Mix for 30 seconds or so.
3). Add water to the point that everything is completely covered 1 inch above the veggies, about 8 cups of water.
4). Close the pressure cooker, bring to a boil, then lower the heat to medium-low and cook for 35 minutes.
5). After all the pressure has been released from the pot, open carefully and taste for salt and pepper, or if more water is needed.
Note: If you don't have a pressure cooker cook in a deep pot over low flame and stir every 20 minutes or so until soup is very smooth. Total time about 50-60 minutes
They all serve a cozy dinner both for kids and adults!
Watch how to make it here:
Split pea soup, also known as pea soup, is a slow and low-cooked soup/ stew, consisting mainly of dry split peas (usually soaked in water before cooking) with water and a variation of veggies, that turns into a thick and rich soup once the peas had cooked long enough to break apart and become creamy and smooth soup. The color has different levels of green, and yellow, also depending on the spices, and method the soup was cooked.
If you are serving it as an appetizer: I would recommend, making the soup more on the runny side, by just adding a bit more water to the pot.
If you are serving it as a main course: I love to add a lot of hearty veggies, even potatoes, to make the soup more filling, and definitely serve it with homemade croutons or rustic sourdough bread!
I love using a pressure cooker for all my soups since the cooking time is being cut in more than half, and the consistency is extremely smooth and creamy!
If using a regular pot, cooking split peas can take up to 90 minutes. I highly recommend soaking the peas in water for up to 8 hours before cooking.
It helps both digestions and helps to break down the peas faster while cooking.
My number one recommendation is to use an immersion blender to make the soup smooth. If you have tried everything, and your peas are still hard,
consider making your soup creamy and smooth, and cut off tons of stress and time. Or try adding 1/2 tsp of baking soda to the soup. That should do the trick!
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