Split Pea Soup....A vegetarian version
I have eaten quite a bit of split pea soup.
Growing up, it was one of the dishes my dad made and, when I married a German, it became a soup I regularly cooked for the family. But that was when I still ate meat.
As split pea soup is traditionally made with a smoked pork hock and often has bokwurst added as well, it is a very meaty affair. I seldom try and make a vegetarian recipe taste like the meat version, I think that's setting myself up for disaster, but pea soup needs a depth of flavour and saltiness or it ends up tasting like a boring dhal.
Mushrooms and salty herbs to the rescue!
I also added red peppers, which I caramelized with the onions before adding the rest of the ingredients.
It has been more than 20 years since I ate a meaty version, so my memory could have faded, but I love this vegetarian split pea soup and think it comes pretty close to the ‘real’ thing.
Split pea soup is usually served with Rye Bread but any bread works
2 cups dried split peas
1 cup onion, finely diced
1/2 cup red pepper, finely diced
2 cloves garlic finely chopped
2 stalks & leaves celery, finely chopped
1 cup dried porcini mushrooms. Soak in 1 cup boiling water for 20 minutes. Use the water in the soup, don't discard it
1/4 cup olive oil
2 cups potatoes, diced
2 cups carrots, diced
1 Tbsp dried sage
4 bay leaves
1 Tbsp dried thyme
1 Tbsp cumin seeds, or 2 tsp powder
1 litre vegetable stock
1 tsp freshly ground black pepper
Salt to taste
Soak the peas for at least 8 hours in water, drain
Gently fry the onion and red pepper in the olive oil until caramelized
Add the garlic and cook for about a minute more
Add everything else except the fresh parsley and salt.
Bring to the boil, turn down and simmer for about 2 hours. I like the peas to be super soft and creamy. If you prefer with a bit of texture, the soup could be ready after 1 1/2 hours. Check the soup occasionally, and if it is starting to stick to the base of the pot, add more water.
This can also be made in a pressure cooker which will take about 20 minutes
When the soup is cooked you can either serve it chunky, or blend it until smooth
Add salt to taste and top with fresh parsley to serve
I always make big quantities of soup and freeze the extra. This will keep for about 6 months in the freezer, although you may need to add more water when you warm it.
Please note - If you freeze soups in glass jars always leave at least 5cm at the top to allow it to expand.
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