I can’t believe I haven’t shared this with you yet! It’s my all time favorite pea soup and it’s quite simple to prepare. As always with soups, I make a big ‘ol pot and freeze it it individual containers. Soup is my go to lunch during the winter, so comforting and satisfying at the same time. I especially love this soup for the taste the meaty portobellos bring to it. So rich in flavor while being light on calories! I sometimes add shredded or grilled chicken to it and serve it for dinner with some yummy crusty bread!
sometimes I’ll even throw in some spiralized zucchini…
Split Pea Soup With Portobello Mushrooms
4 tablespoons olive oil
2 carrots, chopped
2 small onions, chopped
2 celery stalks, chopped
3 cloves garlic, minced
16 oz. bag split peas
2 tablespoons dried parsley
1 teaspoon thyme
1 bay leaf
9 cups water
salt and pepper to taste
14 oz. portobello mushrooms, stems removed, cubed
6 tablespoons parmesan cheese (optional of course but I would recommend using it)
In a large pot, heat 2 tablespoons olive oil over medium heat.
Add carrots, celery, onion and garlic and cook for about 5 minutes, stirring occasionally until softened.
Add peas, parsley, thyme, bay leaf and water to pot. Bring to a boil, reduce heat to low, cover and simmer for 35 minutes. Remove bay leaf.
In the meantime, using a large non stick pan, heat the remaining 2 tablespoons olive oil over medium high heat.
Add the mushrooms, season with a dash of salt and cook, stirring occasionally for about 10 minutes, until the mushrooms are browned.
When soup is finished, using an emersion blender, gently blend the soup to desired consistency (I blend it enough that it’s not pureed).
Add the mushrooms to the soup, simmer for 5 minutes.
Stir in the parmesan and pepper to taste. (I use very little salt when cooking, however add as much or little to taste).