This soup is amazing. I do love it. However, it is extremely filling and honestly one of the only gluten free vegan soups that can put a few pounds on you overnight if you aren't careful. I've made dozens of versions of this over the past few years. I REALLY wanted to try it with green split peas, since I already made Sweden's dish with yellow split peas!, however- I was out of green split peas! So we went golden again. I modified this recipe from the "Genius Kitchen" website, but, if you google "Finland split pea soup" scores of options will come up.
Ingredients:
1 small onion, diced
3 garlic cloves, minced
1 bay leaf
2 carrots, chopped
1-2 red potatoes, diced
2 stalks celery, chopped
1 bouillon cube
water as needed
1 cup yellow or green split peas
1 teaspoon ground dried mustard
1/4 teaspoon allspice
1/4 teaspoon thyme
1/4 teaspoon cumin
salt & pepper, if wanted
Directions:
Ok, please learn from my mistake: rinse rinse rinse those split peas! This time, I found a stone in mine, and, I didn't rinse them enough, and the soup and an earthy flavor with I normally don't get when I rinse well. So: rinse!!!!
Then, in a medium soup pot over medium hear, sauté the onions and garlic. Add the carrots, potatoes, and celery. Simmer 10 minutes. Then add the bay leaf, split peas, bouillon cube, and 3 cups of water. Let simmer, stirring occasionally. Add more water, and the spices. Simmer until done. Green split peas will take MUCH LESS time than yellow.
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