I’ve been making pea soup for years. Ina Garten really has the best recipe so I’ve made my own alterations to her original recipe. The woman is a genius if you ask me. I have been watching Barefoot Contessa for as long as I can remember. My spin on the her recipe is adding pureed spinach for added nutrition and a really vibrant colour. I also like to substitute potatoes for rutabaga, squash, or sweet potato. The best part of this soup- it’s the easiest to throw together! Hope you love it.
• 1 cup chopped yellow onion
• 3 cloves garlic, minced
• 3 tbsp extra virgin olive oil or avocado oil
• 1/2 tsp dried oregano
• pinch of chilli flakes
• 1 tsp himalayan salt
• 1 tsp freshly ground pepper
• 4 carrots, diced
• 1 cup rutabaga, diced (can also sub with sweet potato, parsnip, red potato)
• 2 1/2 cups split peas (rinsed, and divided)
• 8 cups organic low sodium chicken or vegetable stock (homemade is always best!) + extra for spinach
• 2 large handfuls of fresh spinach
1. In a large stockpot over medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent.
2.Add your carrots, rutabaga, half of your split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking.
3. Add the remaining split peas and continue to simmer for another 40 minutes. Stir frequently. Season to taste.
4. When your soup is finished cooking, turn off the heat. In a high powered blender add your fresh spinach and enough stock to get the spinach moving. Blend until completely smooth.
5. Stir the spinach mixture into the soup. Serve with extra virgin olive oil and freshly cracked pepper. I also like to add crunchy chickpeas and toasted pepitas for added texture and crunch!