So dried split peas are about as cheap a soup ingredient as you could find. About $1 per pound. What’s awesome about the split peas in this soup is that I could afford to blend them up with some Post-Superbowl avocados left over from ‘Guac-fest’ last week….and now they’re mine! Just a dollar a piece which is as cheap as they get here. Did you know that avocados take 9 months to ripen completely? I mean including the time on the tree of course. Healthy fats and creamy flavors at their best right now. Grab some at your local market while they are trying to get rid of them after the game.
So split peas? I had never tried a single one to my knowledge until last year when Bob got it into his mind to make some split pea soup. I picked up another bag of dried peas after he did because it was a mighty fine first taste of these babies. Make sure to pick through the bag before you add them into anything, like all dried beans and veggies cause you may find a tiny rock or two amongst the bunch. Not so tasty and tough on teeth for sure.
Just 1 cup of split peas has 710 milligrams of potassium and 16 grams of protein. Yowza! Combined with a little carrot and celery, and a whole lotta avocado for taste and texture, this is not your Grandma’s split pea soup here. This soup is oil free, low carbohydrate and light enough for a lunch or side soup for dinner. Add in any veggies you may have on hand and the creamed avocado and blended peas should compliment them fine. Make it your own I say.
I also stirred in a spice sample that I received from a monthly fresh spice delivery club called Raw Spice Bar.
It’s a company that custom blends spices into unusual mixtures and I wanted to see how their ‘Sumac & Herbs’ pack would be with the peas. Of course you can add in a similar mix of your own but check out their site if you want. It’s like a ‘gift of the month’ club, only you get awesome freshly ground spices to try. I’ll have more on their products coming up in March and a chance for someone to try out their service for free as well. Each month, they send out 3 – 4 unique spice blends, along with cooking tips, techiques & recipes for using each spice pack. The Sumac & Herbs pack that I used in the soup was suggested to mix into fresh bread dough for a Mexican inspired spicy, tangy flavor. I thought it would go well with the subltle flavors of the peas in my soup, and it did just fine. You could certainly use your own flavors to add into the soup or recreate their mix which uses rosemary, sage, oregano, fennel, black peppercorns, garlic, cinnamon and sumac. Or like I say, your own favorites will be fine.
The soup can sit on the stove top for hours if needed. Just add in the avocado just before serving to preserve the texture. I add in a little rice vinegar to help keep that fabulous bright green of the avocados and it also boosts up the tang. If you’d rather not use a vinegar, a Tbs. of fresh lemon will do the trick just as well.
- 1 16 oz. bag dried split peas
- 2 quarts vegetable stock
- 2 celery stalks, sliced
- 2 carrot stalks, sliced
- 3 - 4 Tbs. Rice Vinegar
- Spice blend: 1/4 tsp of each: oregano, rosemary, sage, fennel, black pepper, garlic powder, cinnamon.
- 1/2 tsp. red pepper flakes
- 2 ripe avocados - cubed
- Check the dried peas for dirt and/or stones. Rinse well and then add them to a soup pot with all other ingredients except for the avocado and red pepper.
- Bring the soup to a boil. Reduce heat to a simmer and cook for 1 hour, stirring occasionally.
- When peas have softened, carefully blend about 1/3 of the soup with 1 avocado in a blender until smooth. Add creamed soup back into the pot. Add in the remaining avocado just prior to serving.
- Sprinkle with red pepper flakes to taste.
Congratulations to Jessica, Barbara, Nicollette and Laura for winning the NuNaturals giveaway from January. The winning Breakfast recipe will be announced later this week and thanks so much for all of you who voted for your favorite. I started a new competition for 2015 last week with Family Favorite Desserts as the theme.
Have a great week everyone and thanks for your comments. They always make my day ♥
More from my site
- Cara Reed’s “V-Day Raw Cake Pops” Entry #1 in the Canned-Time.com’s 2015 “Family Favorite Desserts – Veganized” event
- Virtual Vegan Linky Potluck #3