Vegetable soup with split peas and caraway seeds

This soup is, on the one hand, just another vegetable soup. You'll have seen, made, and eaten similar dishes before.

On the other hand, it wondrous and joyful and worth taking the time to get to know. 

You see, this vegetable soup has caraway seeds. That is tick one.

It also packs a hefty serve of vegetables and a modest serve of protein in every serve. That is tick two.

It is the start of my renewed love affair with winter food, soups and porridge (hot oats) in particular. Neither of these things appeal to me at all in summer, but about this time of year...they creep back. They are wonderful. That is tick three.

And last, but best: If you make this on Sunday, and you have a week that starts busy and accelerates from there, it will see you through. It will allow you to feel that you are looking after yourself even if, frankly, you'd be eating cereal and chocolate all week if left to your own devices at lunchtime.

That is ticks four and five.

In all? I recommend this soup. I recommend it a lot. I am recommending it even after eating it on four of the last five days. If there was some left, I'd have had it again today.

If you're in the southern hemisphere with me, I hope it might help you renew your love affair with soup too. If you're headed towards summer, you're still welcome to join me - just squeeze it in while your weather is still adjusting to warmth!

Vegetable soup with split peas and caraway seeds

The ultimate definition of nutritious and delicious!

Serves 4.

Vegan.

Print recipe

Ingredients

Drizzle of oil

1 1/2 tsp caraway seeds

1 large leek, green ends removed, sliced

4 - 6 cups vegetable stock (see note)

2 carrots, diced

2 parsnips, diced

2 sticks celery, diced

1/4 cabbage, roughly chopped

1/3 cup split peas, soaked for at 4-6 hours

Small bunch fresh chives, chopped (about 1 tbsp chopped)

Small bunch fresh oregano (about 1 tbsp chopped)

Note. I used 4 cups of stock made from a stock cube, but would have used 6 cups if my saucepan would fit the extra liquid in. I added water to each serve when dishing up instead; otherwise you have more of a stew. You could also use water instead of vegetable stock as there is sufficient flavour in the other ingredients. If you do so, add some salt and up the herbs to taste. 

Method

Heat the oil in the bottom of a large saucepan, and then add the caraway seeds and leek, sauteing over high heat until the leek starts to soften. Add approximately 1/2 cup of the vegetable stock and reduce heat to medium, allowing the leek to soften fully before adding other ingredients (a few minutes).

When ready, add the remaining stock and remaining ingredients (vegetable, split peas, herbs). Stir, reduce heat to low, and simmer covered for at least one hour, stirring regularly.

Turn off the heat and leave to stand, covered, for another hour or longer before serving (optional, but recommended for full flavour).

If I could manage this every Sunday, weekday lunches would be a dream. One day I will have a large pot and a large freezer and make soup in one month batches...but until then, I am aiming for a weekly effort to see me through winter.

Submitted to Healthy Vegan Friday #41.

What helps you out mid-week? 

And do you have a favourite soup flavour? I pretty much like anything vegetable, preferably chunky, but not so much tomato...

Tweet

Pin It