Baby, it’s COLD outside…!
Has anyone else lost count of how many times they’ve heard this song over the past few weeks? One thing’s for sure: it is cold outside! It hasn’t helped that the zipper on my boots broke on the first day that the weather really dropped and it snowed. After yesterday’s frigid temperatures, and the realization that my super wool coat may not be enough to get me through the winter, all I could think about on my walk home was how lovely a big bowl of soup would be for dinner.
A few weeks ago, I was treated to the best split pea soup I’ve ever had that was made by a friend. It was so good that I haven’t been able to get the soup off my mind. There’s something so simple, yet comforting about a big bowl of hearty soup at the end of a long, cold day. Unfortunately, by the time I finished making this soup, I had already filled up on other food to tide my grumbling stomach over.
It’s no matter – this soup tastes even better the next day. Seriously.
It may be cold outside, but this soup is anything but cold. Want some? Follow my lead!
First, decide that trying to decide whether to use yellow or green split peas is useless and compromise by using a mix of both. Rinse.
Then, scrub and chop a few carrots. If using organic carrots, leave that nutritious skin on!
Then chop two gorgeous leeks that are starting to look a little sad in your fridge. Even if they’re not looking sad, use them anyway. Make sure you rinse them thoroughly, as dirt tends to hide in between the layers of the leek.
Take a few moments to admire your handiwork.
And then get back to business by heating some coconut oil in a nonstick pan. Silently wish that you had a french oven so that you could have done this all in one pot.
But only for a moment. Once the pan has heated through the oil, add your leeks.
Then your carrots.
While the leeks and carrots are cooking, skin and grate some fresh organic ginger.
Get your spice(s) on.
Dump into the largest pot you own at the moment. Someday, french oven, you will be mine…..
Add spices and cheat slightly by adding two cubes of no-salt added organic vegetable stock. You could probably just use water but I really wanted my soup to be flavourful.
Add water. Lots of water – you may need to add more as the soup continues to cook, especially if your pot is small like mine.
Bring to a boil and then reduce to simmer for at least one hour. Stir and taste as often as possible.
Especially the organic rainbow carrots. Seriously the best vegetable that ever happened to me.
Sprinkle with some garam marsala (thanks for the idea, Bonnie!) and enjoy.
Soul Soothing Split Pea Soup
- 2 c split peas (I used 1 c each yellow and green), rinsed
- 2 leeks, white and light green parts sliced
- 3-4 carrots, chopped
- 1 T fresh ginger, grated
- 2 vegetable stock cubes (no salt added)
- 1/2 tsp cumin
- 1 tsp dried oregano
- 1 tsp Italian spice mix
- 1 tsp parsley
- 6-8 cups water (depends on how thick you want your soup to be)
- 1 T coconut oil
- Salt, pepper to taste
- Garam marsala (optional)
- In a dutch oven or a non stick pan, saute leeks and carrots until browned.
- If using a french oven, add split peas, ginger, vegetable stock cubes, spices (except salt), and water. If using a separate pot, transfer leeks and carrots to pot and add remaining ingredients. Because my pot was fairly small, I started out by adding about 4 cups of water first.
- Bring to a boil and then simmer for at least an hour (I probably cooked this for around 2 or so), stirring constantly. Note, I had to add water at least 2 or 3 times while I was cooking the soup because I wanted it to be thick but not too thick. I’d estimate I added an additional 4 cups of water or so and allowed the soup to cook for close to 2 hours.
- At the end, add salt to taste.
- Serve with a sprinkle of garam marsala for an extra kick of flavour.