I’d like to start off by saying that I realize it is blazing hot outside. I also realize soup is generally served in winter (at least it is in my household). However, the heart wants what the heart wants….and I wanted some split pea soup.
We have a local juicery downtown near my place of employment that sells smoothies and soups in addition to their cold pressed juice. One day I stopped by to pick up an “immunity” drink-aka: my go-to when everyone around me is sick at work and I am terrified I will catch something. While i was in there they had chili and split pea soup on the rotating menu. I sampled some of the split pea and my eyes nearly popped out of my skull. That shit was delicious! I bought a bowl of that and then my immunity drink and went home to a nice dinner of bliss. Also of note, i did not get sick!
Out of nowhere this past week I craved that soup again. Not surprisingly, the juice bar has not had this soup on their menu of late. Naturally, I decided to take matters into my own hands and make my own. The results were varied, as each time the flavor profile was noticeably different. However, it did teach me my split pea soup preferences. This version (my favorite) is mild and perfectly creamy with hints of mustard and maple. The flavors of onion, garlic and oregano all work together to flavor the split peas elegantly.
Note: I found the classic addition of carrot to be extremely overpowering in this soup. I threw four baby carrots into the mix during my first batch and all I could taste was the carrot…..from four little baby carrots. So, this recipe is carrot free and the maple syrup gives the sweetness generally provided by carrots. Feel free to add carrots or anything else into the mix, though-don’t let me stop you! If you do add something additional, I’d like to hear 1) what you added 2) your end result. I’ll be making this soup all winter, but at least my summer time craving has subsided in the meantime 🙂
As always, tag me @peppers_peaches on instagram and/or twitter if you make this recipe! Use my hashtag #peppersandpeaches so I can check out your masterpiece!
- 2 cup split peas
- 2 red potatoes
- 4 cups water
- 1 large white onion
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp oregano
- 2 cloves garlic
- ½ tsp dry mustard
- 2 tbs maple syrup
- 1 tsp salt
- ½ tsp pepper
- Roughly chop potatoes and onion..
- Place a large pot on the stove on high heat. Add potatoes and cover with 4 cups water. Bring to a boil
- Boil for 10 minutes. Add the rest of the ingredients.
- Reduce heat to medium, cover and simmer 20 minutes,
- Once all ingredient are soft (check split peas to make sure they are done), CAREFULLY add mixture into high speed blender. Do this part in batches, I did 3 because blended potatoes make my blender hard to turn.
- Store in fridge up to 1 week.