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Parve
Easy
12 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
There’s nothing like a classic split pea soup to satisfy your comfort food craving. This soup is chock-full of veggies that are blended along with the cooked split peas (great for picky eaters!) to give you the ultimate flavor and texture. It has a porridge-like consistency, which really fills you up and is good for you. You don’t need a rainy day to prepare a big pot of this goodness. I tested this recipe during a summer heat wave and was almost apologetic when I served it to my guests. But when one of them requested a cupful to take with him on the way to the airport, I knew we were good to go!
3 tablespoons olive oil (or Tonnelli Avocado Oil)
2 medium onions, diced
3 carrots, peeled and chopped
2 stalks celery, sliced
1 celery root, peeled and chopped (optional)
1 parsnip, peeled and chopped
3 cloves garlic, halved
3 and 1/2 cups Gefen Split Peas, rinsed and drained
1 large sweet potato, grated
1 tablespoon kosher salt, or to taste
pepper, to taste
2 cubes Gefen Frozen Parsley
1 kohlrabi, peeled and diced, for croutons (optional)
cut up chives, for garnish (optional)
Heat oil in a seven-quart pot.
Add onions, carrots, celery, celery root if desired, and parsnip. Sauté for 15 minutes over medium-high heat, stirring occasionally. Add garlic for the last four to five minutes.
Add the split peas and water to cover by about one inch (two and a half centimeters). Bring to a boil. Lower heat and cook for one hour, or until veggies and split peas are soft, stirring occasionally.
Remove from heat. Blend with an immersion blender until a porridge-like consistency is achieved. Return to heat, add sweet potato, salt, and pepper and two to three cups boiling water. Stir, and cook for 15–30 minutes.
Remove from heat and add parsley. Let steep until dissolved. Stir and taste; adjust seasoning if necessary.
Ladle soup into bowls. If desired, add diced kohlrabi and sprinkle with chives. For softer kohlrabi croutons, add them to the pot and let them sit, immersed in the soup, for a few minutes before serving. This soup freezes well.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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