I’m a slow food lover and have been making different soups and stocking up the freezer. This recipe comes out just like a certain condensed pea soup and it was delicious but the best part is it doesn’t have all the added salt.
The recipe was in The Essential Vegetarian Cookbook which I picked up for $2 at one of the local Seedy Saturdays I went to. The cost to make this green pea soup was just under $1.50 and it made 6 servings. It’s a split pea soup with a twist.
- 1 1/2 cups of green split peas
- 1 medium onion
- 1 medium carrot
- 2 tbsp grated ginger
- 1 stalk celery
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 5 cups vegetable stock
- 2 cups of frozen peas
Soak the split peas in cold water for 2 hours, then drain and rinse well. Just imagine all the things you can do in 2 hours while they are soaking.
Lightly pan fry the onion, celery and carrot in a little bit of olive oil for about 3 minutes until soft but not brown. Stir in the cumin, coriander and ginger and cook about another minute. If you don’t like the tastes of those seasonings, adjust them to suit yourself, or leave them out altogether.
Add the split peas and stock. Instead of stock I used 5 cups of water and a couple of stock cubes. You could eliminate the stock cubes which do have added salt. Bring to a boil and then reduce to a simmer and cook for about 1 1/2 hours stirring occasionally. Time to do more things while it is simmering.
The differnce in thus recipe is you add the frozen peas, stir well and set aside to cool. They will cook all by themselves. I used peas from the local farm that I had blanched and froze myself. I think the frozen peas add the green colour to the soup.
I digress here with a memory from years ago when we lived in England. We were a short distance from a pea factory and you could by peas by the pail to freeze yourself. The house smelled like peas for days afterwards.
When cool add it to the blender and mix till smooth. If you plan to eat it right away, warm gently and serve. You can add salt and pepper to taste. I don’t but that is my preference. I cook without adding any salt.
I love soups and stews after they have sat in the fridge for a day. This is when the soup thickens up. Measure out a cup of the soup mixture and add water to blend together. I used about 1/4 cup of water, but the amount depends on the consistency you like your soup. This soup freezes well and I had several portions to freeze for later in the year. When the portions come out of the freezer they don’t seem to need any added water.
Eat and enjoy this economical and tasty soup. Printable recipe.
Have you enjoyed a delicious bowl of soup lately?
‘Soup’er recipes to enjoy:
- bean soup
- carrot and squash soup
- green pea soup
- ham and potato soup
- leek and potato soup
- lentil soup
- parsnip and apple soup
- potato soup
- potato and tomato soup
- sausage and bean soup
- split pea and potato soup
- sweet potato and carrot soup
- wild rice and barley soup