Vegan Split Pea with Tomato Salsa

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Believe it or not but we are using up the last of our summer garden tomatoes – It is December! We picked them while green and they ripened slowly by the window.

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The tomato salsa in this soup is a must! The soup itself is subtly seasoned with cumin but the tanginess of the salsa and earthy olive oil make this soup a real keeper. Use a good quality olive oil here if you have one on hand.

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Split Pea Soup

  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 2 Tbsp olive oil
  • 1 cup split peas
  • 2 bay leaves
  • 1/4 tsp dried thyme
  • 1/4 tsp cumin
  • 6 cups vegetable stock + more water if required
  • Salt and pepper

In a large pot, sweat out the onions and garlic in the oil. Add the split peas, spices, bay leaves and stock. If needed, add enough water to cover the split peas. Bring to a gentle simmer and cook uncovered for an hour until peas are soft. Blend the soup and adjust for seasoning. Add more water to thin out the soup if needed.

Tomato Salsa

  • 1 ripe tomato, chopped and seeded if necessary
  • 2 Tbsp olive oil
  • 1 Tbsp or more lemon juice
  • 3 Tbsp chopped parsley
  • Salt and pepper

Toss the salsa ingredients together in a bowl and allow to marinate at room temperature as the soup cooks.

Laddle the soup into bowls and top with salsa and any accumulated juices.

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