Perfect Split Pea Soup — Wholy Goodness

Updated at: Wed, 16 Aug 2023 19:45:43 GMT

Step 1

Melt the coconut oil in a large pot over a medium heat. If using water in place of oil, place a couple of tablespoons of water in the bottom of the pot and heat until it’s steaming.

Step 2

Add the onion, celery, carrot and potato and stir for a couple of minutes, until the onion and celery become fragrant. Add the split peas, veggie stock, tomato paste and garlic and bring to a boil. Once boiling, add your brassica (if using) and then lower to a simmer for about an hour – until the split peas are mushy and the veggies are easily pierced with the tip of a sharp knife.

Step 3

Taste – depending on your brand of veggie stock, you may need to add salt and pepper.

Step 4

Remove from heat and cover until ready to devour, either alone or with crusty bread. If covered, it will stay warm enough to eat for a couple of hours.

Step 5

I usually make a pot of this and leave it on the stove to be enjoyed over the course of one or two days – it’s cool enough in my kitchen that the soup doesn’t go bad if being left out overnight. If you live somewhere warmer, you will need to transfer it to the fridge overnight to prevent it going sour.

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Makes leftovers

One-dish