This soup is a classic. It’s hardy, comforting, and healthy. It’s also pretty simple with ingredients you probably already have. Perhaps it’s the kind of soup you might pass up, but then you try it and you’re sold. I made it last night, so the thought of eating it for dinner again didn’t excite me too much. But I was warming it up on the stove for Oliver, tasted it, and you guessed it, ate it again. And I think it tasted even better today!
Like I mentioned with my stuffed pepper recipe, Oliver isn’t the biggest fan of pureed fruits and vegetables, but add some spice, a little garlic, perhaps some roasting, and the kids starts clapping his hands and kicking his feet. Needless to say, he thoroughly enjoyed this soup…two days in a row.
Ingredients (makes about 8 cups):
- 1/4 cup oil
- 1 1/2 carrots
- 1 1/2 celery stalks
- 1 medium sized onion (I used yellow)
- 1 Tbsp curry
- 1 Tbsp salt
- 1 lb (16 oz.) dried split peas
- 8 cups water
- 1 bay leaf
- pepper to taste
- Chop the carrots, celery, and onion.
- On medium high heat, add the oil to a large pot. Once the oil is hot, about 2 minutes, add the carrots, celery, and onion and continually stir every minute for about 5 minutes, or until the onions are translucent or seem soft.
- Add the curry and salt and mix well. Then add the peas and mix again.
- Add the water, and finally the bay leaf. Bring everything to a boil, then cover and simmer for approximately two hours, or until peas are soft.
- Use an immersion blender (hand held blender) to puree the soup into a silky smooth consistency. If you like your soup chunkier and/or do not have an immersion blender, you can leave the soup as is. I’ve done that plenty of times and it’s delicious.
*Note: The soup will thicken on its own. Do not worry if there seems to be a lot of excess liquid at the top. This is completely normal. Just scoop from the bottom!