Yellow Split Pea Soup

• Part of the legume family which also includes beans and lentils
• Heartier and earthier tasting than a traditional green pea
• High in protein and fiber
• Often found in Indian and Scandinavian cooking

• 2 tbsp of olive oil
• 1 onion
• 3 carrots
• 2 stalks of celery
• 1 1/2 cups of yellow split peas
• 8 cups of vegetable broth
• 1 cup of water
• 3/4 tsp of salt
• 1/4 tsp of pepper
• 1/2 tsp of paprika
• chopped dill

1. Chop your onion, celery and carrots (Note: I like to dice my celery super fine)
2. In a large dutch oven or pot, over medium heat, begin sautéing the onion, celery and carrots with the 2tbsp of olive oil. (Note: I like to hit my veggies with salt as they cook, it helps them sweat and cook!)
3. Once your veggies are tender, add your peas, dill and broth.
4. Bring everything to a boil (you can turn the heat up here!) and then reduce heat to a simmer. Add a bay leaf, your salt, pepper, paprika and stir. Cover and let the soup cook for about 45 min to an hour on medium/low heat.
5. After an hour or so, take a ladle and transfer about one or two cups of soup to a food processor or blender. Return the blended soup to the pot. This creates a thick and creamy consistency to your soup that is super delicious! (Note: you can also use an immersion blender)
6. Let your soup cook for another 20 or 30 min on low. Add some more dill, adjust salt and pepper as needed. Ladle your soup in a bowl, get that bread and butter ready… and enjoy!

Here are some important Pro tips by Maude

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