Parsnip & Split Pea Soup: Slow Cooker or Stove Top

 Split pea soup is always a welcome soup in my house. It's really easy to put together, tasty and hearty enough to fill you up just right. This recipe was inspired by a member in a food group I'm associated with through social media. Thanks John for the inspiration! It's adapted from Robin Robertson's cookbook "Fresh from the Vegetarian Slow Cooker". I added the carrots and garlic because I love them both. I also added in the poultry seasoning because I had it on hand, ingredients include thyme, sage, marjoram, rosemary, black pepper & nutmeg listed in that order. If you don't have poultry seasoning you could add a little sage, marjoram, rosemary, even coriander and/or tarragon in any amount to equal 1 teaspoon, or omit it altogether...it will still be great!

Parsnip & Split Pea Soup: Slow Cooker or Stove Top

Ingredients

• 1 tablespoon olive oil
• 1 medium/large onion, diced
• 2 - 3 garlic cloves, minced
• 2 large parsnips, quartered and chopped
• 2 large carrots, quartered and chopped
• 1 pound dried green split peas, picked over and rinsed
• 1 teaspoon dried thyme
• 1 teaspoon poultry seasoning or herb de provence, optional
• 2 bay leaves
• 6 cups water or vegetable broth, more as needed
• 1 teaspoon liquid smoke, optional
• 1 teaspoon sea salt, or to taste
• cracked pepper to taste

This soup can be prepared either of two ways along with a fat free, no oil option. One is in a crockpot and the other on the stove which is how I prepared it...

Crockpot method:

Saute onions, garlic, carrots and parsnips with olive oil until onions are translucent, about 4 minutes. Place sauteed vegetables in crockpot and add the remaining ingredients. Slow cook on low for 8 hours. Remove bay leafs and using a submersion blender, blend until desired consistency...blending more for creamy and less for chunky. Taste for seasoning....

Stove top method:

In large pot or stock pot, heat olive oil and saute onions, garlic, carrots and parsnips until onions are translucent, about 4 minutes. Add remaining ingredients, bring to a boil, reduce heat, cover and simmer for  one hour stirring occasionally. Remove bay leafs and using a submersion blender, blend until desired consistency...blending more for creamy and less for chunky. Taste for seasoning...

Oil Free, Fat Free Method:

If you don't want to saute, just add your lentils, vegetables, spices and liquids in the crock pot and turn on low, cook for 8 hours. If using stove top method, place all ingredients in pot, bring to boil and simmer for an hour.


Serve with whole grain or artisan bread. I just paired mine with some sprouted wheat bread I had on hand and added some diced up raw carrots on top which gave a nice freshness and added crunch to the soup. I bet this would be great with a nice loaf of sourdough bread...multi-grain or rosemary & olive oil...mmm, I can almost taste it know. Serves six or four generously.

Enjoy!

 Split pea soup is always a welcome soup in my house. It's really easy to put together, tasty and hearty enough to fill you up just right. This recipe was inspired by a member in a food group I'm associated with through social media. Thanks John for the inspiration! It's adapted from Robin Robertson's cookbook "Fresh from the Vegetarian Slow Cooker". I added the carrots and garlic because I love them both. I also added in the poultry seasoning because I had it on hand, ingredients include thyme, sage, marjoram, rosemary, black pepper & nutmeg listed in that order. If you don't have poultry seasoning you could add a little sage, marjoram, rosemary, even coriander and/or tarragon in any amount to equal 1 teaspoon, or omit it altogether...it will still be great!

Parsnip & Split Pea Soup: Slow Cooker or Stove Top

Ingredients

• 1 tablespoon olive oil
• 1 medium/large onion, diced
• 2 - 3 garlic cloves, minced
• 2 large parsnips, quartered and chopped
• 2 large carrots, quartered and chopped
• 1 pound dried green split peas, picked over and rinsed
• 1 teaspoon dried thyme
• 1 teaspoon poultry seasoning or herb de provence, optional
• 2 bay leaves
• 6 cups water or vegetable broth, more as needed
• 1 teaspoon liquid smoke, optional
• 1 teaspoon sea salt, or to taste
• cracked pepper to taste

This soup can be prepared either of two ways along with a fat free, no oil option. One is in a crockpot and the other on the stove which is how I prepared it...

Crockpot method:

Saute onions, garlic, carrots and parsnips with olive oil until onions are translucent, about 4 minutes. Place sauteed vegetables in crockpot and add the remaining ingredients. Slow cook on low for 8 hours. Remove bay leafs and using a submersion blender, blend until desired consistency...blending more for creamy and less for chunky. Taste for seasoning....

Stove top method:

In large pot or stock pot, heat olive oil and saute onions, garlic, carrots and parsnips until onions are translucent, about 4 minutes. Add remaining ingredients, bring to a boil, reduce heat, cover and simmer for  one hour stirring occasionally. Remove bay leafs and using a submersion blender, blend until desired consistency...blending more for creamy and less for chunky. Taste for seasoning...

Oil Free, Fat Free Method:

If you don't want to saute, just add your lentils, vegetables, spices and liquids in the crock pot and turn on low, cook for 8 hours. If using stove top method, place all ingredients in pot, bring to boil and simmer for an hour.


Serve with whole grain or artisan bread. I just paired mine with some sprouted wheat bread I had on hand and added some diced up raw carrots on top which gave a nice freshness and added crunch to the soup. I bet this would be great with a nice loaf of sourdough bread...multi-grain or rosemary & olive oil...mmm, I can almost taste it know. Serves six or four generously.

Enjoy!