By Sharon123 on September 18, 2012
"A recipe from A Week in a Day, episode Souper Charged. I haven't tried this yet, posting here for safekeeping, it looked so good!"
Serving Size: 1 (644 g)
Servings Per Recipe: 1
"Ooh this is delicious! Split pea soup is just one of those things I hated as a child-- the corner diner's just seemed slimy and ponderous, and my mother just made this icky version with meat bones and stock. But even when I got to make my own vegan varieties as an adult, I still wasn't a fan...until now. I think it was just missing that pizzazz from fresh garlic and herbs, meat ickiness notwithstanding! I halved the recipe. I was lacking broth/stock so I just used water, 1 teaspoon sea salt and 1/2 teaspoon pepper, a small onion and 2 whole garlic cloves with a teaspoon of olive oil and let the whole thing simmer for about 35 minutes then cool for a few hours. I used half a cup of fresh parsley because I was lacking mint, but I think I'll try it with the mint next time. I love lemon, so I juiced an entire small lemon into the pot after it had cooled, then zhuzzed the whole thing in my blender. Loved it with some saltines and it microwaves nicely! Will make again and again!"