Split Pea and Noodle Soup
Soup is among my favorite foods ever, and I don’t really care if it’s winter or summer; if there’s soup available I’ll eat it and preferably with a generous pile of noodles.
What makes this a perfect soup? To start, it has a wonderful velvety texture that makes this soup a true delight to eat. It’s nutritious, satisfying and very filling.
Remember the browned noodles? They make a great soup topping.
But the best part about making split pea soup is that when you’re low on fresh vegetables and are really craving soup, you can always pull out a bag of dried split peas from your pantry.
One hour later you’ll have an incredible soup, and to really take it over the top and make it even more delicious and filling, I added noodles.
Just FYI, soup makes a great accompaniment to fritters/pancakes.
Makes 4-5 servings
2 cloves of garlic
1 large carrot
2 cups dried split peas
2 L water
1/2 cup thin noodles
3/4 tsp turmeric
1/2 tsp cumin
2 Tbsp chicken bouillon
Ground black pepper
Salt (if needed, to taste)
1. Dice the vegetables. Pour 2-3 Tbsp of oil into a heated pot and sauté the carrot for around 2 minutes. Add the onion and sauté for another minute and then the garlic for a quick sauté. Then add the peas, spices and water.
2. Cover the pot and cook for an hour on low heat. Blend the soup and add the noodles to cook, covered, for another 5 minutes. If the soup is too thick, add a bit more water until you reach the desired consistency.
Good to know…
You can replace the carrot with a medium sweet potato. Looking for a recipe for frozen pea soup? Click here. Surprisingly, you don’t need to presoak the peas, you can go straight ahead and cook them.