Cook1 hr 30 mins
To me, this soup is ultimate cold-weather comfort food. The tahini and Bragg's add amazing depth of flavor. It makes a big batch and freezes wonderfully. Be sure to serve with a generous stack of wholewheat bread, and a green salad if you like.
- In a large pot, combine 6 cups of the water and split peas and bring to a boil.
- Reduce heat and simmer, covered, for 1 hour. Stir occasionally so they don't stick on the bottom.
- Add the vegetables and simmer another 30-45 minutes, until the peas are very soft (depends on the age of the peas).
- Meanwhile, whisk together the remaining 1 cup of water with the tahini and the remaining engredients. If your tahini is quite thick, do this in the food processor or blender, much easier. Stir the tahini mixture into the soup and serve.
This is one terrific soup!! Even my picky husband said how great it was as soon as he finished his first spoonful. The split peas gave the broth a thick and creamy texture, and the choice of vegetables was perfect to complement this soup. I peeled one zucchini and left the other unpeeled; I preferred the unpeeled one because it had a firmer texture. I'm going to try using only 1/2 tsp. of cumin next time, but that's just a personal preference. Thanks for sharing this recipe, White Rose Child. It's going to be in my permanent file of recipes I make over and over.
The split peas and tahini make veggie soup into comfort food! One zucchini was more than enough but sure it depends on the size. I made this recipe in two parts: cooked the peas on Sunday night and stored over night in the fridge; Monday after work I chopped veggies and went to Step #3...dinner was done in half an hour!
Good soup. I used broth instead of water and added salt, pepper and the juice of one lemon. I only wished I could taste the tahini more, since I really love the stuff.