Creamy Split Pea Soup

Photo: Jennifer Manriquez

Ingredients

1 white or yellow onion, finely diced

1/4 cup fresh oregano leaves, minced

1 tablespoon olive oil

8 cups water

16 ounce bag split peas

2 large carrots, peeled and finely diced

1 cup unsweetened soy milk, or whole milk

5 sun-dried tomato halves, finely diced or minced

A few shakes of sesame oil

1 tablespoon paprika

2 tablespoons low-sodium soy sauce (gluten-free, if preferred)

2 tablespoons lemon juice

Dash of chili powder

of cayenne

Salt and pepper, to taste

Sprinkle parmesan or nutritional yeast on top for garnish (optional)

Preparation

In a large pot, heat oil over medium heat. Add the onions and oregano. Saute gently until onions are soft and translucent.

Add water, split peas, and all spices. Stir well and bring to a boil. Stir again, reduce heat to medium-low, cover and allow to simmer for half an hour, stirring occasionally.

Add carrots, sun-dried tomatoes, and milk. Stir well, and allow to simmer another 15 or 20 minutes, until carrots, tomatoes, and peas are soft.

Use an immersion hand-blender to whip the soup until it's nice and creamy. Do a taste test to see if you need to add any more spices or cook a little while longer.

Serve with a generous sprinkle of parmesan or nutritional yeast on top.

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About

This is a delicious, creamy, soul-satisfying soup.
And it's very easy to "veganize" as well as make gluten-free!
Normally I would say to mince some uncured turkey bacon and saute it with the onions at the beginning, but since we're leaning toward healthier ways these days, I put a three-inch piece of kombu in my soup water instead of the bacon. If you have access to kombu (it's not very expensive, but can be hard to find - check the Asian aisle) I highly recommend it for all of your beans. It makes beans mucho flavorful, and it cuts down on the farts. Win win!