I pretty much hated split pea soup as a kid.   It wasn’t until I was getting desperate to change my winter soup selection that I decided to try it again.  With a little help from a dear friend who loves to try new things in the kitchen, we discovered this wonderful little soup. I am a fan of placing a bounty of fresh greens (whatever is in season) in the bottom of the bowl, and pouring hot soup over them to wilt them perfectly.  

I hope you love this as much as I do.  

Prep time:  30 minutes

Cook time:  30 minutes +

Makes: 4  servings

Ingredients:

2 Tablespoons olive oil

1 onion, diced

1 carrot, diced

1 stalk celery, diced

½ inch piece ginger, minced

8 cups vegetable broth

1 1/2 cups dry green split peas

1/2 teaspoon paprika

1/2 teaspoon sea salt

1/2 teaspoon pepper

1 teaspoon lemon juice

Instructions:

In large pot, heat the oil and add the onion, carrot, celery and ginger. Cook over medium heat until soft stirring occasionally. Add dry peas and broth. Bring to a boil, then reduce and simmer for at least a half an hour. Add remaining seasonings and cook at least 30 minutes more.

Notes:

Serve with a fresh salad or over fresh greens. For a larger meal, serve with seasonal roasted vegetables and toasted pumpkin or sesame seeds.