This soup can be made in a slow cooker or on the stove top. These instructions are for the stove top, as that’s how I made it. If you want to use a slow cooker, I recommend cooking the vegetables first in a sauté pan – this process gives the veggies a layer of complexity you won’t get if you just throw everything in the slow cooker.
- 1 bag of split peas, rinsed, sorted, and soaked
- 1 small sweet onion, finely diced
- 2 large parsnips, peeled and chopped
- 10 baby or 2 large carrots, chopped
- 2 stalks of celery (including leaves!), chopped
- 5-6 cloves of garlic, chopped
- 2 teaspoons Herbes de Provence
- 2 teaspoons ground thyme
- 1 teaspoon cumin
- 2-3 tablespoons extra virgin olive oil
- salt and pepper to taste
- 6 cups vegetable broth (or more, if you like a thinner soup)
- In a large sauce pot over medium heat, sauté the diced onions in olive oil.
- Once they are translucent, add the parsnips, carrots, and celery.
- Cook until the veggies are softened, and add the garlic.
- Sauté until the garlic has softened, and add the herbs and salt & pepper.
- Add the broth and the split peas.
- Bring to a boil, then lower heat and simmer until the peas are soft and at the consistency that you like (add more broth or some water to thin, if needed).
Optional: Puree the soup with a hand blender; I prefer the texture of it with the veggies intact.