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.