Split Pea Soup Cumin

This split pea soup is comfort in a bowl. Packed with nutrients and vitamins, this simple dish turns humble ingredients into a filling, tasty meal. It's perfect for cold days, wrapping you in warmth while giving you plenty of plant-based protein—great for vegetarians, vegans, or anyone looking to cut back on meat.

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Key Ingredients

• Split peas: These little nutrition powerhouses form our soup's base. Go for good quality peas, green or yellow based on what you like. Make sure they're clean and stone-free before using.
• Onion and garlic: They create the essential flavor foundation that gives our soup character. Pick firm onions and fresh garlic to get the most flavor.
• Carrots and celery: These veggies add sweetness and complexity. Choose firm, colorful carrots and crisp celery to enrich your dish.
• Vegetable stock: It boosts flavors much better than plain water. Homemade stock is ideal, but store-bought works perfectly fine too.
• Cumin: The quiet hero of this dish. Use fresh ground cumin or, even better, crush the seeds yourself for stronger aroma.
• Bay leaf: It slowly releases its flavors during cooking. Just one leaf is enough to scent the whole broth.
• Pepper and salt: Pepper brings a slight warmth that goes well with cumin, while salt, added at the end, brings out all the flavors.

Step-by-Step Guide

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Getting everything ready:

Start by washing the split peas under cold water until the water runs clear. Peel and finely chop the onion and garlic. Peel the carrots and cut them into small, even cubes. Wash the celery and cut it into small pieces too. This prep work makes sure everything cooks evenly and flavors spread well throughout your soup.

Flavor base:

In a large pot, heat two tablespoons of olive oil over medium heat. Add the chopped onion and let it turn clear for about five minutes, stirring now and then. Throw in the chopped garlic and cook for another minute, just enough to release its smell without burning. This flavor base is key to building the deep taste in our soup.

Putting it all together:

Add the diced carrots and celery to the pot, keep cooking for about three minutes, stirring occasionally. Pour in the rinsed split peas, then sprinkle plenty of ground cumin (about a heaping teaspoon). Drop in the bay leaf and add a few twists of pepper. Cover everything with vegetable stock or water (about 4-5 times the volume of peas). Bring to a boil, then lower the heat and let it simmer covered for 1.5-2 hours, checking the thickness now and then. The peas should completely break down.

Finishing touches:

When the peas are fully cooked and soft, take out the bay leaf. Add salt to taste. If you want a smoother texture, use a hand blender to partly or completely blend the soup as you like. Let it sit for a few minutes before serving so the flavors can fully develop. When serving, a drizzle of good olive oil will make the whole dish even better.

Serving Ideas

This soup works as a meal on its own, but you can pair it with different sides for a bigger feast. A chunk of crusty bread rubbed with garlic and drizzled with olive oil perfectly complements its creamy texture. For some freshness, serve it with a green salad simply dressed with lemon juice and olive oil. If you're not vegetarian, butter-fried croutons or a poached egg gently placed on top of the soup will turn this simple dish into something fancy.

Possible Twists

For a spicier version, throw in a pinch of Espelette pepper or harissa at the end of cooking. Fresh herb lovers will enjoy a handful of chopped cilantro or parsley when serving. If you want a richer soup, mix in a few spoonfuls of coconut cream during the last few minutes of cooking for a sweet exotic touch that surprisingly goes well with cumin. For non-vegetarians, chicken broth can replace vegetable stock, giving a deeper flavor.

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Storage Tips

This soup gets better over time, with flavors developing more after a night in the fridge. Keep it for up to four days in an airtight container in the refrigerator. To reheat, use a pot on low heat and add a bit of water or broth if it's thickened. Don't use the microwave as it can heat unevenly. This soup also freezes really well for two to three months. Divide it into single portions in freezer-safe containers for quick meals on lazy days.

Frequently Asked Questions

→ Should you soak split peas before cooking?

You don't have to, but soaking split peas for an hour can reduce cooking time and minimize foam.

→ How do you know when split peas are done?

They're ready when they're soft but not mushy. They should easily mash between your fingers.

→ Can this split pea soup be frozen?

Yes, it freezes great. Keep it in airtight containers for up to three months.

→ Can you swap cumin for another spice?

Sure, try curry powder, ras el hanout, or smoked paprika to suit your taste.

→ How can you make this soup creamier?

Blend the soup longer or add a small potato while it's cooking for extra creaminess.