Let’s get back to the basics and learn what it means to be a Vegan or Vegetarian, the difference between the two and how it defines our diets, lifestyles and our menus! Visit the What’s a Vegan/Vegetarian page and share your thoughts. But, one easy thing to figure out is that this soup is freakin wicked! It’s a tasty Split Pea and Lentil Winter Soup.
I definitely make more soup during the winter then the rest of the year. It’s hearty, warming, a great way to get a lot of nutrients into a meal and also awesome for leftovers. For the most part, I kinda make “fridge soup”, i.e. I use a base and then add whatever the hell I have in my fridge. However, the last time I was in Bonavista at my parents place, I bought a bag of Thompson’s Pea Soup Mix and began to put my spin on it! I like combinations of all of my favourite ingredients, and to be honest I’m quite bad at following recipes. So, here’s my attempt at letting you know how I made this satisfying and savoury soup, perfect to enjoy after the endless winter shovelling! Enjoy the recipe!
Split Pea and Lentil Winter Soup (Recipe)
1c. Thompson’s Pea Soup Mix*
1tbsp baking soda
(If you don’t have this mix, you can substitute it with a combo of split yellow and green peas, pearl barley, brown rice and red lentils. Just make sure the total amount is 1c)
-In a large stock pot, bring 2c of water to boil, then add the dry soup mix to the water along with baking soda. Stir and boil for 2 minutes. Be aware that the foam will rise up so you may need to turn down your pot to be sure it doesn’t boil over. This process sounds silly, but really makes your peas/lentils cook faster and serves to soften them (Beans cook faster in alkaline water).
-After this, drain mixture and rinse with cold water (I find a metal mesh strainer works the best for this). Set aside and give your pot a good rinse (you’re using it for your soup!). Next, prepare:
2 medium white onions (chopped into quarters)
4 cloves garlic (or dry if can’t find fresh)
1 c chopped turnip
1tbsp olive oil
-Preheat oven to 350 and line a baking sheet with foil. In a bowl, toss your turnip, garlic and onions with olive oil and spread flat on baking sheet. Roast in oven for 30 minutes or until golden. When cooked, allow to cool then add mixture to food processor or blender along with 2c of water. Liquify then set aside (this will be your super tasty soup elixir!)
While the above is roasting, go ahead and prep
1 green pepper, diced into small pieces
2 large carrots, diced into small pieces
2 cubes veggie stock (be sure it’s vegetable soup stock cubes, not chicken or beef- you can use homemade veggie broth instead if you’d like)
-Add these veggies to your pot, along with 11c of water and bring to a boil. Add your veggie stock cubes, stir to dissolve. Throw in your garlic/turnip/onion puree and your softened soup mix – watch out for boiling water splash back! Also, add any savoury spices that you enjoy (I added dried oregano, sage, some s&p, and thyme).
-Lower to a simmer and allow to cook for 1hr or until desired tenderness is reached. If you’d like you can also throw in a handful of washed, fresh spinach at the very end just to wilt it, and serve!
I recommend tasting your soup as you go, adjusting spices and what not for your own taste, and make it your own! Maybe try replacing the carrots with parsnips next time? Note that this recipe is vegan (just double check your veggie stock cubes)!