Our hearty vegetarian version of a French Canadian classic.
Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 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 1/2 cups dried split peas, rinsed andpicked over
  • 4 cups cold water

  • 3 cups vegetarian stock

  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons coarse salt
  • 1/8 teaspoon freshly ground pepper


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.

PureĢe 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.