Turnip, Carrot, & Split Pea Soup
Submitted by beattie 36
Split peas simmered with chopped turnip, carrots, and onion in vegetable stock until thick and tender. A nourishing, plant-based soup that costs pennies to make and fills you up like a million bucks.
YIELD
4 servingsPREP
10 minCOOK
1 hrsREADY
25 hrsThis is the kind of soup that gets you through winter without complaint.
Split peas soak overnight, then simmer low and slow with sautéed onion, chopped carrots, and turnip in vegetable stock. An hour to an hour and a half of gentle cooking and the peas break down into a naturally thick, creamy base.
No blender needed. The split peas do all the thickening on their own. Season to taste and serve with a thick slice of bread.
Chef Tips
- Soak the split peas overnight in cold water for the fastest, most even cooking
- Stir occasionally during simmering to prevent the peas from sticking to the bottom
- Add water as needed if the soup gets too thick before the peas are fully tender
- A splash of vinegar or lemon juice at the end lifts all the earthy flavors
Ingredients
Directions
Wash peas and soak them overnight in cold water, or in hot water for one hour.
Drain them and set aside.
Heat the butter in a saucepan and sauté the onion until light brown.
Add the carrots and turnip and continue cooking 5 mins.
Add the peas and veg stock, and stir well.
Cover the pan, bring to a boil, and simmer 1 to 1½ hours until the peas are really tender.
Stir occasionally, and add water if necessary.
Season to taste.
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