Split Pea Soup Loaded With Vegetables - Perfect for Brrrrr Weather
We are almost a week into Thanksgiving, looking back into the year so far some months just seem blur can't remember when they came, what I did and when it was over. This weekend was a very dear neighbor's birthday , she is the kind who has patience of mother earth, I feel blessed to have people like her in my life for the simplicity they bring to life, the groundedness they posses and sheer heart of gold. She is a sister that I never had, after a hectic day when you sit down for just a couple of minutes with her for a cup tea boy that brings back the energy full on. Her son and my elder one were born few months apart and both of them have been classmates, playmates since the time they started school and given the fact that we share a fence both of them hang out at each others home come weekend gives us a chance to catch up too. So here is wishing her a very very happy birthday once again.
We have a farmers market every sunday , once thing I realize is if I go to the market I feel enthusiastic to experiment with cooking be it the same old vegetables, the fact that you get to pick fresh produce of the vines, buy in rustic kind of atmosphere and fact that you get many heirloom/home grown varieties that I am sure will fail the look department in the concrete stores makes it inspiring. This week was no different kids and I enjoy this routine of ours every sunday. This week market was full with fall/winter vegetables fresh greens and root vegetables were everywhere.
Picked up a bunch of fresh carrot, can't even tell you how delicious and sweet they were, just wash and eat. The color on these carrots was gorgeous.
With weather this cold decided to make split pea soup with vegetables from farmers market.
Ingredients Serves 5-6 people
1 cup of split peas
1 zuccini peel and cubed
couple of carrot peeled and cubed
2 celery stems chopped fine
1 potato peeled and cubed
1 cup of green onions finely chopped - split peas and green onions are one terrific combination
1/2 cup tomatoes chopped - totally optional I had cherry tomatoes lying around so added them
1 cup parsley finely chopped
tbsp of crushed red pepper
pinch of freshly ground pepper
2 tbsp olive oil
salt according to taste.
1. Pressure cook split peas until three whistles, if not using pressure cooker then I would suggest microwave for about 8-10 minutes till peas turn soft. Remove from heat drain the water and keep aside the water to use it later.
2. Now heat a soup pot over medium heat add olive oil and when oil gets hot add crushed red pepper flakes, add celery, half the green onions, half of the parsley, carrots, potatoes, zucchini and tomatoes.
3. Add salt and add water saved from the boiled split peas.
4. Using a hand blender blend peas into a soft paste.
5. Add the peas paste to the vegetables and add water and salt to the desired consistency.
6. Allow to boil on low heat for about 10-12 minutes.
7. Remove from heat and add the reaming parsley and green onions and serve warm/hot.
As mentioned earlier all my posts this month would follow the theme of vegetarian thanksgiving and this soup will add so much more flavor to the table you would share with people that matter.