Recipe: Vegetarian Split Pea Soup


2 large onions, chopped

2 large carrots, chopped

2 cups dried split peas

5 cups vegetable stock

1 Tbsp extra-virgin olive oil

½ lemon, juiced

½ tsp sea salt

¼ tsp paprika




1.      Heat 1 Tbsp olive oil in a large soup pan. Stir in the onions and carrots and cook until they are just soft, about 3-5 minutes, stirring frequently.

2.      Add the peas and vegetable stock and reduce the heat. Simmer about 20 minutes, until the soup is heated through but the vegetables still retain a bit of firmness.

3.      Pour the soup in food processor and puree until just slightly lumpy.

4.      Stir in the lemon juice and sea salt and mix thoroughly.

5.      Ladle into serving bowls and garnish with paprika.



Makes 4 Servings