An easy recipe for classic split pea soup flavored with thyme.
INGREDIENTS
- 1 onion
- 4 pieces garlic
- 2 carrots
- 2 stalks celery
- 2 yellow potatoes
- 1 cup pre-soaked split peas
- 2 tbsp olive oil
- few sprigs thyme
- 1 1/2 tsp salt
- pepper to taste
- pinch of chili flakes
- 1/2 tsp sweet paprika
- pinch of oregano
- 400ml canned chickpeas
- 1L veggie stock
- 1L water
- lemon juice to serve
- few sprigs parsley
- chili oil to serve (buy or make)
DIRECTIONS
- Dice the onion and finely chop the garlic. Dice the carrots and finely dice the celery. Chop the yellow potatoes into bite sized cubes. Rinse and drain the split peas and set aside
- Heat up a stock pot to medium heat. Add the olive oil followed by the onions. Sauté for 3-4mins. Add the garlic and sauté for another couple of minutes. Remove the leaves from the sprigs of thyme and add to the pot. Add the salt, pepper, chili flakes, sweet paprika, and oregano. Give the pot a good stir and cook for a few minutes
- Add the carrots and celery. Stir and cook for 4-5mins. Add the split peas, yellow potatoes, canned chickpeas, the veggie stock, and water. Turn up the heat, stir, and bring to a boil. When the soup comes to a boil, turn the heat to medium. Cover and cook for 1 hour stirring occasionally
- Carefully transfer a few cups of the soup to a blender. Blend on medium high for 5-8 seconds. Then, carefully transfer back into the pot. Give the pot a good stir. Plate and garnish with some lemon juice, fresh cracked pepper, some chopped parsley, and a drizzle of chili oil.
