Split Pea Soup With Fresh Peas and Potatoes
"This recipe is from Feeding the Whole Family, a fabulous cookbook, endlessly inspiring. Even picky pre-schoolers have been known to request it!"
photo by Tea Jenny
- Ready In:
- 1hr 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 teaspoons extra virgin olive oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- 2 small red potatoes, cubed
- 1 teaspoon cumin
- black pepper, 1-2 turns of grinder
- 1 cup split peas
- 4 cups water or 4 cups vegetable stock
- 1 large bay leaf
- 1⁄2 cup fresh peas (frozen okay)
- 1 teaspoon sea salt
- 1 tablespoon fresh dill (optional) or 1 teaspoon dried dill (optional)
directions
- Saute chopped onion in oil until they begin to soften.
- Add celery, carrot, potatoes, cumin, and pepper; saute 5-7 minutes.
- Add split peas, water, and bay leaf.
- Bring to a boil, lower heat, and simmer for 1 1/2 hours.
- Add remaining ingredients; stir. Cook for a few more minutes until peas are tender. Enjoy!
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Reviews
-
easy and delicious. Will make again. -
I must agree with the last reviewer, this is a lovely soup, we really like soup in our home we have it almost every day, so I now have another one to add to the collection. I have made split pea soup many times but not with the addition of veg or cumin and it can be heavy in your tum but this was very light and fresh, I did cook it a bit longer the split peas were still not soft enough for me but that is my taste. I could not fault this recipe very very good total comfort food. Thanks for a keeper. Made for PAC spring 2009 -
This is a lovely recipe. The usual split pea soup sometimes tastes and feels like it's going to land with a lump in your stomach. This one is filling but fresh. Thanks for posting.
