Lesley Stoyan: A Bowl of Cherries


Split Pea Soup Recipe

With Spicy Pepper Sauce

The weather may be all over the map but we're holding steady with soup, in our ongoing quest for post summer-purity (okay, maybe that's a little extreme. But we are trying to wean ourselves off months of chips and Slushies and wine). 

Below, a soup with enough heft to energize you for all the new beginnings of September (lessons and programs and homework, oh my). 


3 cups dried split peas, rinsed
1 1/2 pounds organic russet potatoes, peeled and cut into chunks
7 carrots, cut into chunks
1 organic green bell pepper, cut into chunks
4 stalks organic celery, cut into chunks
2 medium onions, cut into chunks
2 cloves garlic, minced
Olive oil
1 teaspoon dried thyme
Salt and pepper
6-8 cups of vegetable stock (more to thin out if needed)

Hot pepper sauce, optional


 In a large pot, heat a good glug of olive oil and sauté garlic and onions. Add split peas, potatoes, carrots, peppers, and celery and heat through, stirring regularly. Add seasonings and herbs and mix.

 Slowly add stock until all vegetables are covered. Bring to a boil over high heat. Reduce heat, cover partially, and simmer, stirring occasionally, until peas have broken down and liquid has thickened, about 45 minutes. Add extra stock as necessary and skim foam from the surface as needed.

 Once vegetables are soft and peas have broken down, purée with an immersion blender or traditional upright blender in batches.

 Season soup with salt and pepper and drizzle with hot sauce, if desired.

*For an extra bit of cleanse-worthiness, add a handful of baby kale, spinach or arugula to your bowl of hot soup!

Makes approximately 4 litres, depending on consistency.