This is a yummy soup where you could either use leftovers cooked, dry or soaked split peas. Soaking the split peas overnight or just for a few hours will make the peas cook faster. Don’t add salt to the dish until the peas are done otherwise this will make them cook slower, yes salt makes beans cook slower. Feel free to add any of your favorite toppings like croutons, crumbled cheese, toasted seeds or nuts, and don't forget a splash of extra virgin olive oil and lemon juice. Also this soup goes great with grilled cheese!
Makes: 8 Cups Prep Time: 15 mins Cooking Time: 35 mins + Total Time: 50 mins +
½ onion diced
1 bunch of asparagus, with the bottom part removed and quartered
2 white or yellow carrots, sliced
3 celery sticks sliced
1 garlic clove
2 tablespoons avocado oil
Around 1 cup dried split peas
Around 4 to 5 cups of broth or water, a (I used bone broth)
Salt and pepper
If you have time soak the split peas (12 hours +)
Rinse soaked or unsoaked split peas
Saute the diced veggies with the avocado oil
Once the veggies get some color add the split peas
Cover veggies and peas with the broth or water
Bring to a boil. Turn heat down.
Simmer until the split peas are soft. Around 20 to 30 mins
Turn heat off.
Just for safety, let it to cool down for a bit before blending
Blend until a creamy texture is obtain
Transfer back to the cooking pot
Add salt and pepper
Taste and fix the salt and pepper
Get your toppings ready
Your favorite cheese. I recommend parmesan, feta, goat cheese
Extra virgin olive oil
If you don't have any kind of broth or stock, no worries, you could use water and just cook it for a little bit longer. This is a great soup to have in the freezer!