Vegan Split Pea Soup

Trying to take advantage of the last few days of cold weather here in LA, I decided to try a new Split Pea soup recipe. At first I was a little hesitant because the recipe I found called for 2 whole onions, but I figured since the tomato soup I love so much requires the same that I should give it a try. I’m so glad I did!

This soup is hearty, delicious, and has a nice rich onion flavor without being too overwhelming. The al dente peas make it thick and filling, almost giving it a nutty texture without the fat. The pinch of dill blends out the flavor without popping too much, and the drizzle of lemon juice at the end provides a nice contrast to the sweet onion.

2 cups dried split green peas, picked over and rinsed

2 large yellow onions, chopped

8 cloves garlic, chopped

5 cups vegetable broth (or water)

1 tablespoon olive oil

½ teaspoon salt

Small pinch of dried dill

Juice of ½ lemon

Olive oil to drizzle

Sautee onion and garlic in oil in a large pot until onions are soft (about 5 minutes).

Add peas, salt, broth, and bring to a boil.

Lower heat to a simmer and cook for about 20 minutes, or until peas are soft (but still al dente).

For a thicker soup, separate out half of the soup and by using a hand blended or food processer blending the rest. Add in the first half and mix well.

For a creamier soup, use a hand blended on entire batch for about 45 seconds or more, depending on desired consistency. To thin it out more, add a ½ cup of broth or water at a time.

Add in dill after blended, and cook for another couple minutes.

Serve after drizzling lemon juice and olive oil over top of individual portion.