Fresh Thyme from Farmers Market NYC
Vegan Split Pea Soup
Ingredients:
2 Tbsp Olive oil (or grape seed, canola ect)
1 large onion
4 garlic cloves
4 stalks of celery
4 carrots
2 cups green split peas
1 tsp ground cumin
2 tsp thyme (fresh of dry)
2 tsp salt
1 tsp ground black pepper
Squeezed juice of half lemon
1 tbsp Tamari
1 tbsp miso (any kind-mellow of chickpea based is what I used)
1 vegetable bouillon
1/2 tsp Tabasco sauce
10 cups of water
Nutritional Notes:
Soup is rich in protein, fiber, vitamin C, A, K and antioxidants. THESE vitamins nourish eyes, blood, bones, cells and immune system. Thyme offers anti-viral and anti-bacterial nourishment, really good for colds and flus. This soup is energetically grounding and can help movement in the body thanks to lots of fiber. If you are constipated and needing some gentle bowl movement this soup can help thanks to the warmth and combined lentils, carrots and celery. Slow cooked warm soups like this offer ease and can help us get in our bodies slowly when feeling distracted, triggered or ungrounded.
Note-If you are experiencing candida or increase in yeast and digestion this may not be the soup for you, it can be a little too much starch feeding the yeast. Always check in with your health practitioners and listen to your body.
Directions
1.) prep-light a candle and put on music you like. Have water or wine or tea, what ever you like. I like to wear an apron when working with soups, lentils especially because it can splatter a little. Tools you will need: large cooking pot, cutting board, pairing knife or large chopping knife, whisk or wooden spoon, scrap/compost veg bowl, towel to wipe hands. Vegetable peeler and measuring spoons. Herbs, spices and veggies set out to be ready. You can choose to chop carrots and celery before you start cooking or chop them while onion and garlic is warming up. Flow as it feels good to you.
I like to rinse the carrots well and cook as is, but if they have a lot of dirt I peel and rinse. Celery always needs a good wash before. Get your self a bunch of celery, take off 4 stalks. Save the rest for another meal or snacking. Rinse the celery well at the bottoms. If there are leaves on the top of your celery I would encourage chopping them as well, they are delish in soups. Add miso and Tabasco when the soup is done cooking. Miso first and let it all settle for 20 mins and then Tabasco. This allows for flavors to integrate slowly. Feel free to add more water if you want the soup thinner. You can also purée the soup for smoothness and digestive ease.take your time. Adjust. Slow cook and slow slurp this deliciousness up as you want. Freeze for future meals, eat it all week or share it with people. I hope you enjoy and may your belly and heart be full.
1.) Chop onion and garlic. Heat large soup/stew pot on medium high. Add 2 tbsp spoons of olive oil. Wait 1 min for oil to heat and then add onions and garlic.
While this is cooking chop and prep carrots , celery, thyme and cumin.
2.) Stir onions and garlic, lower heat a little if needed. You want them to be translucent not getting crispy. Add cumin and thyme. Let these two heat for 1 min and then stir around to cook. Next add chopped carrot. Stir and let it “sweat” for 3 mins then add celery. Stir and let it cook for 5 mins. Break vegetable bouillon into pieces with fingers and put over veggie. Stir around and let it cook for 1 min.
*You want to give them some time to sweat together, heat, releasing their juices and beginning to absorb the heat, herbs and spices.
3.) Add 2 cups of split peas plus 10 cups of water. Add salt, black pepper, tamari and lemon juice. Stir well. Keep heat in medium/high. Bring soup to a light rolling boil (not full boil) and lower heat. Cook stirring occasionally for about 1 1/2 hours, until peas are open and tender soft to chew. When it is done cooking (def taste to adjust salt if needed and check if done) turn heat off. Wait 5 mins while it cools then add miso paste, stir it around well. Let it chill for 15 mins and stir in Tabasco (can always skip this if it’s too much acidity and heat). You can always add more warm water if needed. I love this soup with a slice of olive soaked sourdough bread. Rice is really good with it too or no grain at all.
This soup is good for up to 5/6 days in the fridge. It makes a lot, you can always cut it in half to 1 cup peas and 5 cups water, I would reduce the salt to 1 tsp. I have been making a version of this soup for 5 years, each time it’s good but it doesn’t remind me or feel like this version of split pea I had as a kid. Many recipes use pork in it, so I experimented with miso, tamari and lemon as ways to bring a depth and ting to the flavors. I think thyme really holds the line of flavor and gives it body. It’s a warm, comforting, filling soup.
