A mean and green vegetarian split pea soup
As the colder weather starts to wade in and we need to turn the heat on, hot steamy meals that can be made from scratch can help to warm you up, but some of them are really time-consuming and labor-intensive to make. This simple pea soup tastes like something that you’ve been working on for several hours when it all comes together, and it’s delicious reheated, which means less waste and ready-made meals for later.
How to prepare split peas for soup
Some people like to soak their split peas slowly overnight to soften them up in preparation for soup, but we highly recommend that you take a shortcut instead and use heat to speed up the process. All you need to do is add the required split peas to a large pot along with just enough water to cover them. Then bring them to a boil and keep them there for 15 minutes, and voila, just a quick rinse is needed, and then you’re done!
Split pea soup recipe
This creamy and thick split pea soup is a unique Lebanese variation that is entirely vegetarian friendly. It’s also really easy to whip up a batch, and it doesn’t take very long at all to put it all together, which is why it’s the perfect edible lunch or dinner solution when you don’t have a whole lot of time to sit around waiting for food to cook.
Preparation time: 25 minutes
Cooking time: 30 minutes
- 3 cups vegetable broth
- 6 minced garlic cloves
- 3 large peeled and cubed gold potatoes
- 3 celery stalks
- 1 lemon (juiced)
- 1 diced cooking onion
- ½ cup of water
- ¼ cup fresh parsley leaf
- 1 tablespoon cannabis-infused olive oil
- 2 teaspoons cumin
- 1 teaspoon cayenne pepper
- ½ teaspoon black pepper
- Large saucepan with lid
- Medium saucepan with lid
Add all the cubed potatoes along with ½ cup of water to a medium saucepan and then cover and allow the ingredients to boil over medium heat.
Once the water starts to bubble, it will take 7-8 minutes for the potatoes to soften, and when they’re cooked, drain off the water and set aside.
Pour the olive oil into a large saucepan along with the garlic and onion and set the burner to medium heat.
Sauté the mixture for approximately 5 minutes, and while it cooks, make sure to stir occasionally to avoid burning.
After 5 minutes, the onions should be semi-translucent, and this is the ideal time to add the cumin, cayenne, and black pepper to the mix.
Keep stirring and cooking the ingredients until the onions turn golden brown, and once they do, add the potatoes, split peas, celery, and broth to the saucepan.
Cover the saucepan with a lid and bring the mixture to a boil over medium heat.
Once the liquid reaches a boil, dial back the heat a little bit to a simmer and then toss the parsley into the pea soup.
Cover the saucepan again and continue to cook the ingredients until the potatoes begin to fall apart.
Remove the saucepan from the heat and pour all of its contents along with the lemon juice into a blender.
Puree the pea soup into a liquid and then serve while warm.