Root vegetables are seasoned with thyme and celery seeds and stewed with green split peas, tomatoes and parsley. Serve this hearty, pureed twist on the classic split pea soup with whole wheat bread or croutons. This recipe comes to us from Elaine of On the Road to Greenness.
- A little cooking spray or olive oil, to coat the pot
- 1 pound dried green split peas
- 1 medium onion, diced
- 2 cloves of garlic, diced
- 2 cups of root vegetables*, peeled and diced
- 6 cups water
- 1 bay leaf
- A few springs fresh thyme
- 1/4 teaspoon dried thyme
- 1 teaspoon celery seed
- 14.5 ounce can stewed tomatoes
- 1/4 cup parsley, chopped
- 1/4 cup red wine vinegar
- 1/4 teaspoon dry mustard
- 1 teaspoon salt
- 1/4 teaspoon black pepper
*any combination of carrot, parsnips and turnips work well here. Using several different types of root vegetables will make the flavor of your soup richer and more complex.
Prepare a large soup pot with a light layer of olive oil or cooking spray. Place over medium heat for a minute and add the diced onion. Sauté the onion for 5-7 minutes, or until it becomes clear.
Add the garlic and root vegetables to the pot and cook, stirring consistently, for 5-7 minutes, or until the root vegetables become tender.
Add the split peas and water along to the pot. Season with the bay leaf, thyme and celery seed. Turn heat up to medium-high and bring to a boil.
As soon as soup has reached a boil, turn heat down to low, cover, and simmer covered for 3-4 hours, or until peas are tender and flavorful. The longer the soup simmers, the more flavorful it becomes.
After soup has simmered, remove the thyme sprigs and the bay leaf from the pot. Add the tomatoes, parsley, vinegar, mustard, salt and pepper.
Purée the soup with an immersion blender or food processor. Taste for seasoning, adjust to preference and enjoy.