Snow Day Split Pea

This recipe is for those days when all you want is soup. Doesn’t everyone have days like that? When the temperature plummets sometimes that is all that I want, a big pot of warm soup simmering on the stove without any fus. Maybe that has also been encouraged this year with the addition of a new wonderful, beautiful pot that I have taken to calling big red. Here in Flagstaff we are finally getting the snow we have been waiting all winter. This storm has gifted me some extra days off (yeah snow days!). While I often take these to cook up something elaborate after skiing, yesterday all I wanted was my mom’s split pea soup. This soup is easy and cheap! I added a few twists that really amped up the flavor – a can of light coconut milk, double the curry powder, and a healthy swirl of pumpkin oil on top. This nutty deeply flavored oil is a new discovery and is the perfect addition to this soup. Find the Flora oil I used here. I know it will be finding its way into many a salad this summer! It also pairs nicely with my traditional soup topping – greek yoghurt swirled with horseradish or wasabi paste, and a great beer of course!

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Split Pea Soup

  • 2 tablespoons coconut oil
  • 1 large or two small carrots peeled and diced
  • 1/2 of an onion diced
  • Optional but I had it around – two ribs celery diced
  • 1/2 lb split peas
  • 1 can light coconut milk
  • 3 cups water
  • 2 veggie bouillon cubes
  • 1 teaspoon salt
  • 1 teaspoon each curry powder and garam masala
  • A pinch to 1/4 teaspoon ground red pepper depending on taste
  • 1/4 cup greek yoghurt thinned with 1 tablespoon water
  • 1 tablespoon wasabi (or to taste)
  1. Heat coconut oil in large soup pot
  2. Saute carrots, onions, and celery until softimage
  3. Add the peas, coconut milk, water, bouillon and spices
  4. Bring to a boil then cover and simmer until soft about 50 minutesimage
  5. Combine yoghurt and horseradish or wasabi
  6. Puree soup in blender or in pot with immersion blenderimage
  7. Top with yoghurt mixture and a swirl of pumpkin seed oil

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Bonus Recipe!

Cornbread is so delicious and in my mind it really goes hand in hand with split. This recipe is adapted from a wonderful vegan baking book, The Joy of Vegan Baking. If you are vegan or if your not (we aren’t!) and looking for something delicious check out the book. The recipes are delicious, straightforward, and easy to make.

  • 1 1/2 cup almond milk
  • 1 1/2 tablespoons vinegar
  • 1 cup cornmeal
  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/4 cup sugar
  • 1/2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons vegetable oil
  1. Preheat oven to 425 F and lightly grease 9×9 square pan
  2. In a 2 cup measuring cup combine the milk and vinegar
  3. Mix together the dry ingredients in a medium bowl
  4. Add the milk mixture and the oil
  5. Stir until just combined
  6. Pour into pan and bake until top is brown, sides start to pull away from the pan, and a toothpick comes out clean, about 25-30 minutes

 

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