I’m so proud of myself. This is my first real vegetarian pea soup ever. I always cheat and add chicken stock or ham but this time I wanted to try something new. I added carrots and parsnip to the soup and it turned out perfect. The sweetness of the parsnip and carrots makes this soup super tasty.
- 4 cups vegetable cooking stock
- 1 pound green split pea
- 1/2 teaspoon cayenne pepper
- 2 tablespoon garlic, minced
- 1 cup chopped parsnip
- 1 cup chopped carrots
- 1 cup chopped onion
- 1 teaspoon olive oil
Wash and drain peas. place in a large pot or dutch oven over medium heat add olive oil, onion, parsnip, garlic and carrots. Sauté until vegetables begin to soften, about 8 minutes. add cayenne pepper, peas and vegetable stock plus two cups of water; add peas and bring to boil.
Reduce heat to medium-low. Let it simmer uncovered for about an hour or until vegetables are tender peas are falling apart, stirring often. Add salt and pepper to taste.