I have eaten quite a bit of split pea soup. Growing up, it was one of the dishes my dad made and, when I married a German, it became a soup I regularly made for the family. But that was when I still ate meat. A vegetarian version is a bit more difficult. A smoked pork hock gives the soup a depth and saltiness that the peas really need if they are not going to taste like bland dhal. The answer was mushrooms, cumin and salty herbs. It has been more than 20 years since I ate a meaty version, so my memory could have faded, but I love this soup and think it comes pretty close to the ‘real’ thing.
Rye bread is usually served with split pea soup, and you will find the recipe for a wheat free version here
Split Pea Soup - Vegetarian Version
Split pea soup is traditionally made with a smoked pork hock and often has bokwurst added as well, making it a very meaty affair. I seldom try and make a meat-free recipe taste like the meat version, I think that's setting myself up for disaster, but pea soup needs a depth of flavour,and saltiness or it tastes like a very boring dhal. Dried mushrooms and salty herbs to the rescue! I've also added red peppers, which I caramelize with the onions before adding the rest of the ingredients. Split pea soup is usually served with Rye Bread and if you click here, you can find a delicious wheat free recipe.
Servings 6
Ingredients
- 2 Cups Dried split peas
- 1 Cup Onion, finely diced
- 1/2 Cup Red pepper, finely diced
- 2 cloves Garlic finely chopped, or 2 tsp minced garlic
- 2 Stalks & leaves Celery, finely chopped
- 1 Cup Dried oyster mushrooms. Soak in 1 cup boiling water for 20 minutes. Use the water in the soup, don't discard it
- 1/4 Cup Olive oil
- 2 Cups Potatoes, diced
- 2 Cups Carrot, diced
- 1 Tbsp Dried sage
- 4 Bay leaves
- 1 Tbsp Dried thyme
- 1 Tbsp Cumin seeds, or 2 tsp powder
- 1 Litre Vegetable stock
- 1 tsp Freshly ground black pepper
- 2 Tbsp Fresh parsley, finely chopped
- Salt to taste
Instructions
- Soak the peas for at least 8 hours in water, drain
- Gently fry the onion and red pepper in the olive oil until caramelized
- Add the garlic and cook for about a minute more
- Add everything else except the fresh parsley and salt.
- Bring to the boil, turn down and simmer for about 2 hours. I like the peas to be super soft and creamy. If you prefer with a bit of texture, the soup could be ready after 1 1/2 hours. Check the soup occasionally, and if it is starting to stick to the base of the pot, add more water.
- This can also be made in a pressure cooker which will take about 20 minutes
- When the soup is cooked you can either serve it chunky, or blend it until smooth
- Add salt to taste and stir in the fresh parsley
Notes
Adding salt to the peas slows down the cooking time. Add when the soup is cooked
The soup freezes well and will keep for about 6 months. You may need to add more water
I use oyster mushrooms as I grow them. You could use porcini instead