The end of summer brings a change in the weather and a change in the garden harvest. Potatoes, onions, and garlic are just a sampling of the root vegetables we coax from the soil and onto the kitchen table. This recipe uses my favorite September herbs and veggies for a filling but low-fat evening soup. Since it only takes 30 minutes to prepare and cook, it doubles as a nutritious last-minute supper.
For a non-fat option, skip the olive oil and the sauteing step and just throw the onion and garlic straight into the pot with the split peas. Your taste buds will barely notice the difference.
- 6 cups water
- 2 cups dried split peas
- 1 cup chopped potato
- 1 tsp olive oil
- 1/2 cup chopped onion
- 3 minced garlic cloves
- 1/4 cup chopped green apple
- 1/4 cup finely chopped lovage leaves – loosely packed
- 1/2 cup chopped carrot
- 1/2 cup chopped parsnip
- 3 bouillon cubes
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp turmeric
- 1/2 tsp Tandoori seasoning mix (optional)
- Bring the water and split peas to a boil in a separate pot.
- Saute the onion and garlic in the olive oil in a frying pan until tender.
- Chop the remaining vegetables and the apple.
- Add all the ingredients (except salt and pepper) to the split peas and reduce the heat to medium for 20 minutes.
- Stir in salt and pepper and serve.
Leftover or remaining soup must be refrigerated. You can freeze this soup for up to six months.
The apple gives this recipe a little tang but chopped, crisp pear will do in a pinch.
Chopped celery is an adequate substitution for lovage.