Split Pea Soup

You HAVE to make this. Seriously, it is so delicious.

I got the recipe from Kris Carr’s Crazy Sexy Kitchen. Hers has seaweed (dulse) and kale in it, but I left that out to make it more traditional. Not only do I love split pea soup to begin with, but the red pepper flakes and nutritional yeast gave it some punch.

2 tbsp olive oil
1 onion, diced
4 garlic cloves, minced
3 celery ribs, diced
2 carrots, diced
1 1/2 cups dried split peas
6 cups vegetable stock
2 tbsp fresh thyme
1/4 cup fresh parsley, chopped
3 tbsp nutritional yeast
1/2 tsp salt
1/2 tbsp pepper
1/2 tsp red pepper flakes

First, I cooked the onion pieces in the oil for about 5 minutes, until they were translucent and slightly browned. Next, I added the garlic, celery, and carrots, and cooked for a few more minutes to lightly sautee them. After adding the split peas, vegetable stock, thyme, parsley, nutritional yeast, salt, pepper, and red pepper flakes, I let the soup cook for 45-50 minutes, stirring it occasionally. Voila! I served the soup with whole grain ciabatta bread toasted in the oven on broil for a couple minutes.

If you are interested in the dulse and kale addition, just add 1 1/2 cups shredded kale and 1/4 cup whole-leaf dulse seaweed, ripped into 1-inch pieces, and allow them to steam in the soup for 5 minutes before serving. The recipe also says that you can add 1 tsp of smoked paprika instead of the dulse. While I thoroughly enjoyed the soup without these additions, I’m sure they would be delicious too.