Prep Time
15 min
Cook Time
2h
A warming soup with a kick of ginger spice, this dish is hearty to the core without being too heavy.
Courtesy of The Burnt Tongue.
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ingredients
2
cup green split peas, rinsed
2
Tbsp fresh ginger, peeled and pinced
4
garlic cloves, minced
2
onions, peeled and finely diced
3
stalks celery, diced
1
large carrot, peeled and diced
1
Tbsp dried oregano
2
Tbsp olive oil
6
cup vegetable stock
salt and pepper, to taste
splash maple syrup
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directions
Step 1
Heat oil in pot over medium heat and sauté ginger and garlic until fragrant.
Step 2
Add carrots, celery, onions and dried oregano. Continue cooking on medium heat until vegetables are softened.
Step 3
Add stock and split peas, bring to a boil and turn down to medium low. Cook until peas are completely soft, stirring occasionally; 1-2 hours.
Step 4
Turn off heat. Add maple syrup and adjust seasonings with salt and pepper.
Step 5
To serve ladle into bowls and garnish with fresh parsley.