This is a perfect recipe for those instances when you really cannot do too much. The recipe does not call for a lot of prep work or standing over a stove. All the work was done by my slow cooker.
I added my split peas to my slow cooker overnight. Split peas swell tremendously. I have learnt that the hard way previously. I took out 2 cups to soak over night when I was making dhal and I ended up with enough for an army. So remember that when using these peas that they swell a lot.
Incorporating these types of peas into your diet has it's advantages. Split peas are full of fiber. One single cup of peas provides close to 65% of the recommended daily fiber. It also provides protein, B-vitamins, and other minerals. It is said to have isoflavones which reduce the risk of breast and prostate cancer.
After leaving the split peas to cook/soften overnight it's just about finishing it on the stove for a few minutes. Honestly, I think this all can be done in the slow cooker but I like my celery to be a little crisp when I'm eating my soup, so I finish it up on the stove. You can surely add your peas, and seasonings to the slow cooker and leave it to get the same soup.
I sauteed my celery and added the split peas and seasoned. Salt, black pepper and garlic. And left it to simmer for about 15 - 20 minutes. The split peas were already crushed at this point so I really just wanted to seasonings to incorporate into the soup.
While it was simmering I decided to make some croutons with a little kick. Olive oil, black pepper, salt and red pepper flakes. Baked for 15 minutes.
This soup just makes enough for two.. or a greedy one... like me. It was smooth and very seasoned. I like my dhal chunky but my split peas soup I like very smooth. Since I used the slow cooker I didn't really need to use my immersion blender and it got it to a very very soft texture already.
The spicy croutons added a nice touch and texture to the soup.
Let's thank Irvin Naxon for his invention. It allowed me to have a lazy day today!!
Happy Monday guys!!
Split Peas Soup with Spicy Croutons
Prep Time: 00:05
Cook Time: 04:15
Keywords: slow-cooker appetizer soup/stew vegetarian split peas
Ingredients (2 servings)
- 1 cup dried split peas
- 2 cups water
- Salt & black pepper to taste
- 1/2 tbs sp garlic powder
- 2 celery stalks, sliced
- 3 tbs sps heavy creme
- 3 slices of bread
- Olive oil
- Black pepper
- Red pepper flakes
Put split peas into slow cooker
Cover with water (make sure that the water is more than covering the peas)
Cook on low for 4 hours (or high for 2)
Heat cast iron pan
Saute celery until translucent.
Add split peas from slow cooker
Add salt, pepper and garlic powder
Let simmer on low for 10 - 15 minutes. Keep an eye so that water does not dry out
Crush split peas to desired consistency
Add heavy creme and stir
Pour soup into bowls
Top with croutons
Heat oven to 400 degrees
Cut bread slices into bite size pieces.
Toss with olive oil, black pepper, salt and red pepper flakes
Lay out on baking sheet
Bake for 15 minutes
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