Brown Split Pea Soup
Submitted by agcwins
A velvety vegetarian split pea soup blended smooth with potato, celery, and garlic, seasoned with caraway seeds and a whisper of mace. Hearty, warming, and naturally creamy without any dairy.
YIELD
4 servingsPREP
20 minCOOK
60 minREADY
2 hrsSplit pea soup doesn’t need a ham bone to be deeply satisfying. This vegetarian version gets its richness from a starchy potato that melts into the broth and the natural creaminess of the peas themselves.
Caraway seeds add a distinctly European, almost rye-bread warmth, while a pinch of ground mace brings a subtle spice that’s hard to place but impossible to forget.
Everything simmers for 40 minutes, then gets blended smooth into a thick, spoonable bowl of comfort.
Reheat gently before serving. This soup doesn’t like a hard boil the second time around.
Kitchen Tips
- Steep the split peas in hot water for a full hour before cooking. This softens them and cuts the simmer time significantly.
- Blend in batches and let the soup cool slightly first. Blending piping-hot liquid can be hazardous.
- The soup thickens as it sits. Add a splash of stock when reheating to bring it back to your preferred consistency.
- Caraway seeds are the secret weapon here. Don’t skip them; they’re what gives this soup its distinctive character.
Ingredients
Directions
Steep split peas in hot water for an hour then drain.
Fry onion and garlic in soup pot for 4 minutes.
Add the rest of the vegetables plus the peas, the caraway seed, the bay leaf and the mace.
Cook for 5 to 6 minutes, stirring occasionally.
Add most of the stock.
Bring to a boil, reduce heat and simmer for 40 minutes.
Remove the bay leaf and allow to cool slightly.
Blend until smooth.
Reheat before serving, but don’t boil.
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