Green split pea soup
POSTED ON February 23, 2012
The mild weather, soft sunshine and blooming quince branches from the local green market are making me feel like spring has sprung. Although this soup is as warming as they get, it has the taste of sweet pea that will remind you of all the delicious flavors of spring to come.
Split peas, like all legumes, are rich in soluble fiber that helps balance blood sugar levels and assists in removing cholesterol from the body. They also help sooth digestion and support the spleen pancreas.
Green split pea vegetable soup with thyme
Green split peas are one of those legumes that can take hours to cook if they are old. Always buy them from a place that moves stock fast and make sure they have a bright green color, not pale and faded. You don’t have to soak them overnight, but I think it helps with the cooking time. Green split peas don’t expand as much as lentils or beans. They absorb water pretty quickly and can stick and burn easily, so stir them frequently.
2 inch piece kombu
4 bay leaves
2 tablespoons olive oil
1 medium onion, diced
5 cloves garlic, minced
1 tablespoon minced fresh thyme
3 small carrots, diced
2 stalks celery, diced
1 cup diced butter nut squash
1 cup diced green cabbage
2 teaspoons umeboshi vinegar
1 teaspoon tamari, or to taste
Fresh black pepper
Chopped parsley or celery leaves to garnish
Flax or olive oil to serve
Warm olive oil in a medium to large pot over medium heat, add onions and sauté for about 3 minutes. Add a pinch of salt, garlic and thyme and continue cooking for another couple of minutes.
Stir in carrot, celery, butternut squash and cabbage. Raise heat to high, add ½ cup of water and bring to a boil. Cover pot, lower heat and simmer vegetables for 15 minutes or until vegetables are cooked through.