I made this soup for a pulse tasting the other weekend, along with a few other recipes, and the feedback was that this recipe was a favourite!
It's an extremely simple soup to make, just remember to soak your split peas the night before!
Ingredients: 2-3 Tbsp avocado oil 1 medium onion 3/4garliccloves,minced 2 medium carrots, diced or shredded 3 celery, diced 2 cups split peas, rinsed and soaked overnight 6 cups water or vegetable broth (if using water, add in 3 vegetable bouillon cubes) 1 tsp dried thyme 1 tsp onion powder Salt and pepper to taste
Directions: Heat the avocado oil over medium heat in a large soup pot and add the finely chopped onion and sauté until translucent, about 5-10 minutes. Then add your minced garlic and stir. Add your diced carrot and celery and sauté another few minutes until very fragrant. Next, add the water or broth, and bring to a boil. Reduce heat and add in your rinsed split peas, dried thyme and onion powder. Cover and simmer for 2-3 hours until the peas are cooked.
Use an immersion blender and blend half of the soup and keep the other half chunky. (Some people might prefer an unblended soup, if that's you - don't blend it at all!)