Massive childhood Throwback today with what used to be one of my favourite winter dish: split soup. Juts the cosiest, warm & full of good soup. I could have eaten that every day. Since I left my parent’s home I didn’t get the chance to have some until 2 weeks ago when I decided it was time to do a remake of this soup adding my touch of green in it of course.
GOOD MOOD FOOD ALERT
Split peas are very rich in fibre which help the body to take out the toxins from inside and calm down any intestine inflamation. They are for the legume family, a great source of plant based protein. They offer significant levels of iron, zinc, and phosphorus and magnesium. The fact that they are split in half makes them easy to cook, no need to soaked them, they will turn very creamy once cooked.
The texture and benefit of these little pea make them perfect for some kind of creamy soup recipe. You will get a thick, rich and delicious texture. I tried to only blend 3/4 of the mixture once cooked to keep some pieces and texture to it. This is totally up to you. I also add some pieces of kale for an extra vitamin kick and just because I think kale totally work here, I think carrot roasted would be also very great. just some random ideas.
- 200G PEAS SPLIT
- 1 ONION, DICED
- 2 GARLIC CLOVES, MINCED
- 500ML VEGGIE STOCK
- 300G KALE
- BAY LEAVE, THYM, SAGE
- 2 TBP NUTRITIONAL YEAST
- In a sauce pan, heat some olive oil & saute the onion at medium temperature until they get translucent. Then add the garlic. Keep stirring.
- Add the pea split (check before if there is no small rocks by spreading all the pea on the tray)
- Add the broth and herbs, bring to a gentle boiled. Then reduce the heat and let simmer for about 20 minutes until the pea are cooked.
- Add the kale, let it cooked for another 10/15 minutes
- Once it is cooked, let it cool down for a while. Blend about 3/4 of the soup. mix with the remaining & enjoy.