As much as I love hot summer day's, my favourite time of year is Fall, with the crisp air, trees turning colour, and the start of a new school year (not that we are there yet). I often find myself making soup twice a week in the cooler months of the year to help keep our bodies nice and warm. Okay, I need to stop talking about cold days in the month of August but this is all a prelude to my split-pea soup recipe that can be enjoyed all year around but I find I make it more between September - March.
Had the urge to make a hardy soup for Alex and I the other day. And since he took a liking to it and the fact it is packed with vegetable goodness; I had to share it with you :)
VEGETARIAN SPLIT-PEA SOUP
Prep: 30 min Bake: 45 min Total: 1 hour 15 min
Serves: 5 bowls
Best for: babies 6 months +
1 cup dried split-peas
1/2 cup dried red lentils
1 dried bay leaf
1 zucchini chopped
1/2 yellow onion chopped
1 carrot diced
1 celery stalk diced
2 small potatoes or 1 medium
4 cups of water
1 tsp avocado oil
1/2 tsp salt
1/2 tsp pepper
small handful of fresh parsley
Dice onion, carrots, celery zucchini, potatoes and parsley
Saute onions, carrots and celery on low heat with avocado oil.
Mix zucchini and potatoes once onions look translucent and veggies seem soft (about 10 minutes).
Rince dried split-peas and red lentils and mix into pot with cooking vegetables.
Add 4 cups of water and wait until water boils. Once it reaches to a boiling point, reduce heat to low and let simmer for 30-45 minutes.
Once the soup is ready and the peas and lentils are soft enough that they disintegrate, mix in the fresh chopped parsley leaves.
Use an immersion blender to puree the soup (blend as much or as little as you want).
For babies just starting solids, puree the soup in blender for smoother consistency.
Store in fridge for 2 days or freeze for up to 3 months.