Vegetarian split-pea and potato soup

Vegetarian split-pea and potato soup

An easy make-ahead and keep on hand for busy nights.


2 tablespoons extra-virgin olive oil

1 medium cooking onion, chopped

2 cloves garlic, minced

1 medium carrot, peeled and sliced

1 celery stalk, chopped

1 large potato, peeled and cubed

1 /2 cups dried split peas, rinsed and picked over

4 cups cold water

3 cups vegetarian stock

2 teaspoons chopped fresh thyme

2 teaspoons coarse salt

1/8 teaspoon freshly ground pepper

Serve with a baguette


In a large heavy saucepan, heat oil over medium heat; cook onions 3 minutes or until softened. Add garlic, carrots, celery and potato; cook 2 minutes, stirring often. Add split peas and water and bring to boil; reduce heat and simmer, partially covered, stirring occasionally, for about 1 hour or until peas have broken down completely.

Purée 4 cups soup in a food processor until smooth. Pour back into sauce pan and add thyme, salt and pepper. Add water if too thick. Bring to boil for 2 minutes to blend flavours.

Soup can be stored, covered in refrigerator for 3 days or frozen up to 1 month. If soup is too thick when reheating, add water to thin.