It’s Sunday morning and in a few hours Bruce and I are having guests over for brunch again. Bruce wanted me to make Quiche Lorraine and I wanted to make Broccoli Havarti Quiche. So, to make things fair, I went ahead and made both. While the quiches are baking away in the oven, I decided to make a pot of Yellow Split Pea Soup. In my opinion quiches and soup go together like peas and carrots. They are perfect for each other!
My Yellow Split Pea Soup is easy to make, healthy for you and it’s vegan too! It’s made with dried yellow split peas, organic vegetable stock, onion, celery, coriander, cumin, bay leaf and turmeric. If there are any leftovers from our brunch, I will be sure to pack a container full of soup in my lunch bag for the following work week. Enjoy! Tessa
- 2 cups dried yellow split peas
- 2 quarts vegetable stock
- 1 cup chopped onion
- 1 cup chopped celery
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp garlic paste
- 1/4 tsp white pepper
- 1 bay leaf
- salt to taste
- fresh snipped chives and pinches of paprika for garnish (optional)
Add all ingredients (except salt and garnishes) to large pot with lid. Cook on medium low, stirring occasionally for about an hour or until the split peas are tender. Remove bay leaf from soup and blend soup with a hand-blender until smooth. Taste and correct your salt level. Ladle up and garnish with fresh snipped chives and paprika. Makes about 6-8 servings.