So it’s true that winter hasn’t started yet; And, indeed, the Israeli winter is not exactly one of snow removal equipment; But it’s already cold in the evening. I recently unpacked my winter blanket, and now I seriously consider changing to flannel bedding. It means steaming soup season has begun!
In the category of winter soups, it’s split pea soup that takes the lead! It is delicious, satisfying, comforting, and easy to digest (at least compared to bean soup or brown lentil soup 😉).
This soup is based on the traditional Dutch split pea soup, which is cooked for a long time on the stove regardless of the hustle and bustle of the outside world. The original recipe has lots of smoked meats and plump sausages. Fortunately, the excellent substitutes today do not embarrass the original recipe or disappoint our palate.
Saute onion, celery, carrot, and garlic; add water, dry split peas, and lots of smoked paprika; Season with salt and pepper, add chopped parsley, bring to a boil, lower the heat and cook for about two hours until the peas are very soft. Add vegan sausages such as chorizo or merguez and cook for another fifteen minutes.
Pour soup into bowls, add sausages and serve with rustic bread, tiny cooked pasta, or croutons. Enjoy this soup wearing your pajamas with relaxing jazz saxophone music playing in the background.
- 250 gram split pea
- 3 Tablespoon olive oil
- 1 onion, chopped
- 2-3 cloves garlic, mined
- 2 celery stick cut into small cubes
- 1 carrot, cut into small cubes
- 6 cup water as needed
- 2 tsp organic vegetable powder optional
- ½ cup parsley leaves, chopped fifty grams (about 2 Oz)
- 1 Tablespoon smoked paprika
- 5 units all spices berries
- salt and pepper, by taste
- 6 Vegan Merguez or chorizo sausages cut in half or thick slices.
- Tiny cooked pasta, croutons, rustic bread
- Soak split peas in cold water overnight or with boiling water for about an hour; Wash and strain.
- Heat olive oil in a soup pot and sauté the onion, garlic, celery, and carrot for about five minutes until the onion is translucent.
- Add water, soup powder, peas, parsley, smoked paprika, salt, and pepper; Put allspice in a small bag, close, and add to the pot. Bring to a boil, lower the heat and cook at a gentle simmer for about two hours, stirring occasionally; add water if necessary.
- Taste and adjust seasoning if necessary. Add sausages and cook for another quarter of an hour.
- Remove the bag with the allspice berries, pour the soup into bowls, and add sausages. Serve with tiny cooked pasta, croutons, or rustic bread.
- The soup tastes better the next day. It is recommended to prepare it the night before, keep in the refrigerator and reheat it before serving.
- Tip: To chop parsley leaves easily, place the parsley on a cutting board, sprinkle a little fine salt, and chop.
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