Miso Split Pea Soup
Need an easy, cozy, mid-week dinner? The good old split pea soup gets an upgrade with miso and (gasp) carrot tops! Ok confession: I hate veggie broth. I know it has its uses, but I don’t like having big cartons in my fridge and honestly, I think it makes all soups kind of taste the same. I often swap it out for miso! I keep a big tub of miso in my fridge to add to all sorts of savory dishes and it lasts me quite a while. It does have a pretty strong flavor that not every dish can handle so gracefully, but I think split peas and miso are wonderfully compatible star-crossed lovers who complement each other perfectly! And carrot tops–these tender little greens are often overlooked, but are perfect for pesto, sauces, or soups such as this. I’m all about getting my money’s worth from my ingredients, especially while in the midst of a pandemic!
This soup is just as flavorful as it is nutritious. I made shiitake bacon (recipe is from the cookbook Mississippi Vegan), which I would argue is essential to the soup, although I’m sure another type of vegan bacon or ham would also be delicious. A drizzle of coconut milk, olive oil, and a sprinkle of salt and pepper are the perfect finishing touches. I even added spirulina the second day to boost the nutrients a little bit and it was perfect! Hope this soup keeps you full, warm, and cozy!
- Servings: 4 to 6
- Prep Time: 20 min
- Cook Time: 30 min
Ingredients
- 1 tbsp olive oil
- 1 vidalia onion
- 2 cloves garlic whole
- 1 cup roughly chopped carrots (about 3 large carrots)
- 1 cup roughly chopped celery (about 3 stalks)
- 1/2 cup chopped carrot stems (or other green)
- 2 cups (1 lb) dried split peas
- 1 tbsp miso
- 4 cups water
- 1-2 dried porcini mushrooms (optional)
- salt and pepper to taste
note: if you don’t have miso, you can use veggie broth instead.
Directions
- In a large saucepan, heat olive oil over medium heat.
- Once hot, add onion, garlic, carrots, and celery and cook until onions start to turn clear.
- Rinse your split peas in a colander and add them in next plus 4 cups of water (or broth if you are using broth).
- Mix in the miso and dried mushrooms, if using, and bring to a boil.
- Boil for about 5 minutes and then reduce heat to simmer until split peas are soft. Add in carrot greens during last few minutes.
- Transfer soup to a blender and blend to desired smoothness.
- Return to the stove and heat on low. Add salt and pepper to taste.
- Serve with a side of sourdough bread, a drizzle of coconut milk, olive oil, red pepper flakes, fresh herbs, or shiitake bacon!