Here's your leap year recipe! Yes, we got an extra day this year and I'm sharing soup to celebrate. Split Pea and Carrot Soup might not seem like much of a celebration, but it's tasty, affordable, easy and healthy to boot! What's not to like?
So, as I was editing these photos a little earlier I realised that almost all my soups are orange. Yes, fact. So, I looked back through all the soup recipes and noted a common theme. An orange theme. What? Am I that one dimensional that I can't think outside of the orange box?
I'll let you in on a little secret, I stick with what I know. And I know, as a food blogger, I shouldn't be shouting that from the roof tops. But the truth is, new and unknown ingredients scare me. Fact. Eeek. I shouldn't be saying this stuff out loud...hahaha.
But it's the cold hard truth. And I believe in telling the truth.
I want to be able to embrace all the new foods and ingredients but I somehow shy away as soon as something is too unfamiliar. I don't mean I don't like cooking new dishes...duhh, I do write this food blog. But what I mean is I veer away from cuisines that I'm unfamiliar with. Take Japanese food for example. To my embarrassment, I have zero knowledge. And when I see dishes, I'm fascinated and intrigued. Just not enough to make it myself. And we're not going to talk about sushi because I don't love it. As in I don't like it at all. It's top of my list with bananas. Sorry sushi, I', sure it's me and not you.
With foreign and unknown ingredients aside, I do know my orange soups! And this Split Pea and Carrot Soup was my lunch two days in a row this week.
Getting all you need in order to make your orange....I mean Split Pea and Carrot Soup.
Remember how I say, get your stuff ready? Well, get your stuff ready. Again, such few basic ingredients to make such a tasty dish. Take a look!
Let's get cooking.
Dice the onions and chop the garlic.
In a large pot set over a medium to high heat, add the olive oil, garlic, bay leaves and onions. I like to add the bay leaves at the frying stage, always. I do this simply because it gives much more flavour to the soup than adding them at the stage with you add the stock. So, if you don't do this all ready, give it a try next time. It's a subtle difference but it's noted. Cook the onions down for around 10 minutes.
While the onions are cooking down, finely chop the carrots. If you prefer bigger pieces, you can cut them to a size you prefer. I liked them small for this soup.
Add the carrots to the cooked onions and give a really good stir.
Add the split peas and stir.
Pour in the stock, stir, cover and reduce heat to medium low. Leave for around 40 minutes. And that's it, so easy. There's nothing else to say because that's how easy this soup was to make.
Te finished product with added salt, pepper and chopped parsley. You will note in the recipe below I didn't say how much salt or pepper to use. Tastes buds vary and your stock could be salty. So, I'd taste and add as you like. And if you don't like black pepper, just leave it out. But how could you not? Well, I get it, people say that to me about sushi.
Somehow, I don't often cook with yellow split peas and I really like them. They are so good and they cook pretty quickly. So, I have to make a reminder to myself to use them more often.
If you're a Newfoundlander you won't be a stranger to these are probably have Split Pea Soup or Peas Pudding regularly. Growing up, we had peas pudding every single Sunday. Never a Sunday missed. And to my embarrassment, yet again, I have never made it. I don't now how you get to be a Newfoundlander and never make Peas Pudding? Or the traditional Split Pea Soup for that matter. Okay, now I'd better stop before the confessions get out of hand.
I'm sure there are many of us that grown up in a culture that we've never cooked the staple dishes. I've met loads of people here in Spain that have never made Payella or Tortilla de Patatas. I was shocked. But then reminded myself that I haven't cooked half of the traditional Newfoundland dishes. I'm sure if I stayed and didn't catch the runaway train back in 1997, I'd be knee keep in salt beef, cods tongues. and peas pudding.
But for now I'll continue making orange soups and using familiar ingredients. I know, I need to up my cooking game and get out of my comfort zone! My cooking zone is pretty cosy and maybe, just maybe, needs a little encouragement to learn some new stuff!
But not today. Today was a grilled cheese for lunch and I'll be doing a well loved risotto for dinner later. That's if I can get of my lazy way today.
Hope your all having a decent Saturday and I'll be back next week with something sweet to share!
Oh, happy leap day!
Split Pea & Carrot Soup
Serves 4 - 6 / Prep time: 10 minutes / Cook time: 50 minutes
1 1/2 Cups/335 grams yellow split peas
3 - 4 medium carrots, peeled and finely chopped
1 onion, peeled and finely chopped
4 Garlic cloves, chopped
3 Bay leaves
2 Tablespoons olive oil
6 Cups/1.4 liters vegetable stock
Bunch of fresh chopped parsley
In a large stainless steel pot set over medium to high heat, add the olive oil, garlic, bay leaves and onions. Stir really well and leave to cook until softened, about 10 minutes. Stir occasionally to prevent sticking.
Add the diced carrots and yellow split peas. Stir well. Add stock, reduce heat to medium low, cover and leave to cook for 35 - 40 minutes. Stirring occasionally.
Stir well, season with salt and pepper and add finely chopped parsley. Serve piping hot with some bread.
Click the downloadable link below to print the recipe!
Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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