The Split Pea Soup Recipe I can't live without!

By Yeung Man Cooking · 75 min

Ingredients

Instructions

1. Dice the onion, finely chop the garlic, dice the carrots, finely dice the celery, and cut the potatoes into bite-sized cubes. Rinse and drain the soaked split peas and set aside.
2. Heat a stock pot over medium heat. Add olive oil, then the onion, and sauté for 3 to 4 minutes. Add the garlic and sauté for a couple more minutes. Add the thyme leaves, salt, pepper, chili flakes, sweet paprika and oregano, stir well and cook for a few minutes.
3. Add the carrots and celery and cook for 4 to 5 minutes. Add the split peas, potatoes, chickpeas, veggie stock and water. Raise the heat and bring to a boil, then reduce to medium, cover and cook for 1 hour, stirring occasionally.
4. Transfer a few cups of soup to a blender and blend on medium high for 5 to 8 seconds. Return it to the pot and stir well. Serve with lemon juice, black pepper, chopped parsley and a drizzle of chili oil.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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