Happy Meatless Monday. Spring continues to shine brightly on Michigan. Over the past week and a half we have enjoyed a record breaking heat wave. It felt like a personal gift to me from the heavens. The warm sun was like a healing tonic for my brain and body. Last night we had a frost advisory because it is afterall March in Michigan and it frequently snows well into May. So my body isn’t sure what to crave. Last week I wanted gazpacho and iced tea and yesterday I was thinking meatloaf with biscuits in a fleece sweatshirt.
We decided to take a cold weather favorite and brighten it up as a Spring soup. This is a light tasting version of split pea and we adorned it with Sourdough Dill croutons.
Spring Pea Soup w/Sourdough Dill Croutons
by S. Boulton
4 C low sodium vegetable broth ( 1 32 oz box)
10 C water
3 bay leaves
32 oz green split peas(2 1 lb bags)
1 C finely chopped carrots
1 C finely chopped celery
1 finely chopped shallot
2 Tbsp garlic powder
1 1/2 tsp ground rosemary
3 tsp rubbed sage
2 tsp sea salt
1 Tbsp liquid aminos
2 C frozen peas
1 Tbsp apple cider vinegar
Fresh ground black pepper to taste
Sourdough Dill Croutons
5 C small sourdough bread cubes
5 tsp dried dill
cooking spray of choice
Make it Happen
In large stock pot bring veggie broth, water and bay leaves to a boil. Rinse and drain split peas and add to boiling water along with carrots, celery, and shallot, stir, continue with low boil for about 20 minutes. Add garlic, rosemary, 2 tsp of the sage and sea salt, continue on low boil for another 20 minutes. Stir occasionally as the split peas begin to break open and thicken the soup. Add the rest of the sage, liquid aminos, apple cider vinegar and frozen peas and continue to boil for about 15-20 more minutes, stirring occasionally. Taste to confirm that the split peas have softened fully and burst, add pepper to taste, stir and enjoy. Serves 6-8 as an entree. If you are using the soup as a side dish or for 4 people, halve the recipe and make note that it may take less time in a smaller pot.
Make Croutons Happen
~Preheat oven to 275 degrees F
~Remove crusts from bread and slice remaining pieces into small cubes
~Put all bread cubes in a large bowl
~Lightly spritz cubes with cooking spray and 1 tsp of dill. Toss to coat. Repeat until you have used all 5 tsp of dill and cubes are generously covered with dill
~Bake in a single layer on a foil lined pan for 15 minutes then stir cubes and bake for an additional 15 minutes ot until cubes are very crispy and lightly browned.
~Store in a airtight conatiner
This soup is as refreshing as it is hearty. The croutons add a welcome crunch and a hint of dill which always reminds me of warm sunny afternoons.
Have a delicious day.
Tags: compassionate eating, cooking with herbs, dairy free, E2 friendly recipe, healthy croutons, Meatless Monday, Meatless Monday recipe, pea soup with sourdough dill croutons, plant based diet, plant strong, sourdough dill croutons, split pea soup, trying vegan, trying vegetarian, vegan challenge, vegan croutons, vegan entree, vegan soup, vegan wannabe