Easy, thick vegetarian split pea soup, with sweetness from caramelized onion and tanginess from goat cheese! Perfect for weekday work lunches or for dinner on a chilly evening!
The child in me insists on eating solely food that’s green every St. Patrick’s Day. Years ago, that mostly consisted of adding green dye to pancake batter and milkshakes. Now that my palette has become more refined, at the ripe old age of 27, I prefer to dream up combinations of naturally green ingredients. Split pea soup is an obvious solution, I suppose, but today’s recipe adds layers of flavors for a unique twist! If you’re searching for something green to fulfill your yearly obligation, or it’s still chilly where you live (cue MN’s rollercoaster weather every spring…70 degrees one day and 40 the next…), or you are simply craving a hearty and healthy soup, look no further than this Easy Vegetarian Split Pea Soup with caramelized onions and goat cheese!
While this soup is easy, know in advance that it takes quite a bit of time. The time is mostly hands off, but it’s not the meal to decide upon 30 minutes before you want to eat. I had no idea how long split peas were required to simmer in order to tenderize to the point of falling apart. (Hint: it’s like 80 minutes!) But, it’s totally worth the wait! This is the recipe for a gray day, one of those lazy house days where you need to be warmed up from the inside out. This is the recipe for a spring cleaning type of day, where your productivity is confined to under your own roof. The other aspect of the recipe that takes time is the caramelization of the onions, although in a pinch, this part can be skipped. It does add a depth of flavor, though, so I highly recommend following this step.
The steps for this soup, though a bit time consuming, are simple. Caramelize the onions in oil, adding a small amount of salt and sugar about halfway through to richen the onions’ flavor. Add the squash until slightly softened. Add the split peas and broth, and bring to a boil. Turn down to a simmer. Add remaining ingredients. And that’s it! It’s mostly cook time.
A few of the ingredients used can be varied based on what you have on hand or your preferences. To keep the soup vegetarian, use vegetable broth, but if you’re flexitarian or a carnivore, feel free to use bone broth. A quality broth will add immensely to the overall flavor, as is always the case with soup. The thickness of the soup is also up to your liking. I have a proclivity towards thick(no…THICK) soup, but you can definitely make it thinner by adding extra broth. If you have leftovers, you may need to add a bit of extra liquid as they tend to thicken from refrigeration. The butternut squash lends a creaminess after the 80 minutes of simmering time, but I’ve also made this recipe with the more traditional carrots. (I used 3 large carrots, peeled and diced.) You can also unleash your creativity and try something different, such as subbing the squash with sweet potatoes, Yukon gold potatoes, or broccoli florets. The spices, too, can be changed. Skip the pepper flakes if you’re averse to spice. You can mix up the whole flavor profile and use garlic powder, onion powder, cumin, herbs, etc. This soup is your canvas; use your artist’s palette as you see fit.
If split pea soup has always been the one you skip over, give this recipe a try; it takes it to a whole new level!
If you like hearty soups, you'll love this Dairy-Free Wild Rice and Parsnip Stew! Or check out, this Creamy Vegan Italian Minestrone Soup!
EASY VEGETARIAN SPLIT PEA SOUP WITH CARAMELIZED ONIONS AND GOAT CHEESE (VG, GF, SD)
Yield: about 6 cups
What You'll Need:
1 tablespoon extra virgin olive oil
1 medium white or yellow onion, thinly sliced and quartered
½ teaspoon salt, plus more to taste
1 teaspoon brown sugar
2 cups diced and peeled butternut squash cubes, approximately ½ inch in size
1 cup split peas, rinsed
4 cups vegetable broth, or bone broth if desired
1 teaspoon lemon pepper
½ teaspoon crushed red pepper flakes
½ teaspoon ground coriander
3 ounces goat cheese, crumbled
How To Make it:
1. Over medium heat, warm the olive oil in a medium saucepan, approximately 3 quart size. When it’s hot, add the onion slices and stir until they are evenly coated. Cover, and turn down the heat to low. Allow to cook, stirring once or twice, for 25-30 minutes.
2. Remove the lid, and sprinkle the onions with salt. Then stir in the sugar, and leaving the cover off, cook for an additional 20-25 minutes. Periodically stir to prevent the onions from sticking to the bottom of the saucepan.
3. When the onions are a golden brown color, turn the heat up to medium, and cook them another 5 minutes, or until they have a deep brown color and a caramel scent.
4. Turn the heat back down to low, and add the squash cubes. Cover, and cook for 10-15 minutes, or until the squash has softened but is not cooked through.
5. Add in the split peas and broth. Bring the soup up to a boil. Stir to prevent the peas from sticking to the bottom of the saucepan and burning. Simmer covered, over low heat until peas have lost their shape, about 75-85 minutes.
6. Stir in the spices and ½ teaspoon salt, then remove the soup from the heat. Allow the soup to cool for about 5 minutes, then crumble the goat cheese into it, and stir until the cheese has melted into the mixture. Taste, and adjust seasoning, adding more salt or pepper flakes to your liking. Perfect served with crusty bread and salad with balsamic dressing. Leftovers keep in the fridge for 3-5 days. They also freeze well for future meals.
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Abby
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