Agnes Mocko | Toronto Recipe Creator

This is the split pea soup I make when I want something cozy, nostalgic, and actually filling. No soaking, no fuss, just real ingredients and a pot on the stove. Save this one 🫛 🤍

Ingredients
• 2 tbsp butter
• 1 yellow onion, diced
• 2 large carrots, chopped
• 2 large celery stalks, chopped
• 3 cloves garlic, chopped
• ½ cup fresh parsley, chopped
• 2 tbsp fresh thyme
• 1-1.5 tsp cumin
• 2½–3 cups dried split peas (rinsed)
• 6–8 cups chicken broth or vegetable broth
• 1 bay leaf
• ½ cup cream (optional)
• Salt & pepper, to taste

Instructions

- Melt butter in a large pot over medium heat. Add onion and cook until soft.
- Add carrots and celery. Sauté until tender and fragrant.
- Stir in garlic, parsley, thyme, and cumin. Cook 30 seconds.
- Add split peas, broth, and bay leaf. Bring to a boil.
- Reduce heat and simmer for 30 minutes, until peas are tender.
- If a lot of liquid evaporated at this point you can add some water to loosen it and bring to a boil.
- Blend half the soup until smooth, then return it to the pot.
- Stir in cream if using, season to taste, and serve warm.

Comfort in a bowl. It’s definitely giving yum 🥣

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