Classic Split Pea Soup For Comfort and Nourishment
The split pea soup is a comfort food of mine. Many soup recipes use Mirepoix (French) as a base and I use it in this recipe as well. Mirepoix is the classic combination of aromatic vegetables – onion, carrot and celery. It is traditionally used in many dishes as a subtle background flavor. It complements really well the flavor of the split peas. Typically used in soups, sauces, stews and stocks, Mirepoix has many variations. Additional ingredients include garlic, bell peppers, mushrooms and spices like bay leaf and thyme.
Health Benefits Of Split Peas
- Are an excellent source of vitamin K, C and folate (natural folic acid), as well as beta-carotene, lutein and zeaxanthin – powerful antioxidants.
- Peas and other legumes are high in protein, although not complete protein. Peas have a low level of methionine (an essential amino acid) so this recipe calls for potatoes which have higher levels of methionine. Together they make complete protein!
- Peas are also rich in fiber – a nutrient that most of us don’t get enough of. Fiber is needed for proper elimination of toxins. It helps low LDL cholesterol levels and feeds good bacteria in our Gut.
- Lignans and flavonoids – found in high concentrations in peas – play an important role in blood sugar management and in protection against estrogen-dependent cancers.
Classic Split Pea Soup
- Soak the peas for 3 hours or, even better, over night. Drain and rinse a couple of times.
- In a big pot over medium heat warm up the oil and sauté the onions for about 5 minutes.
- Add carrots, potatoes and celery root as you are done chopping them up. Sauté for another 3-5 minutes.
- Add the peas and the stock, and bring to a boil. Reduce the heat and simmer for about 30 minutes or until the peas are soft. You might need to add a bit more stock or water if the soup turns out too thick. If you do, make sure to bring it to a boil.
- Adjust the seasoning, add the parsley and turn off immediately.