I love to add my favorites vegetables to this soup like zucchini, potatoes or spinach but make sure to add them 20 minutes before is well done the soup to keep firm and tender all vegetables. Enjoy it!!
Ingredients
- 1 pound green split peas, picked over and rinsed
- 2 carrots, cut into small dices
- 1 leek (white part only) cut lengthwise in half
- 1 medium onion, minced
- 3 large garlic cloves, peeled and minced
- 1 sprig fresh thyme or ½ teaspoon dried
- ½ teaspoon finely chopped fresh rosemary, or ¼ tsp crushed dried
- 1 bay leaf
- ¼ teaspoon ground cardamom
- Sal & pepper to your taste
- ¼ cup minced fresh dill
Instructions
Place the soaked peas in a big pot add 7 cups of water, leeks, onions, garlic, thyme, rosemary, bay leaf and cardamom, cover the pot and bring to boil for 25 minutes in medium high heat. Check the consistency and add more water if need it. Add the carrots and lower heat to medium low for 20 more minutes. Seasoning with salt and pepper to your taste.
Finally take a look of the soup by stirring, the peas should be soft and mushy. If you desire, add vegetable broth, thinning the soup to a texture you prefer. Finally when it’s done and ready to serve garnish with fresh dill. OMG fresh dill make the difference when you taste this yummy soup!!