I’m back in the states (and have been for about a month now). Despite the amazing time I had traveling throughout Europe and parts of the Middle East, I am so grateful to be back home. I guess what they say about vacation making you appreciate home is true!
Since coming home, I’ve been trying to get back in the habit of cooking ( and blogging about it!). Also, in hopes of fighting back against all the unwanted weight gained from so much eating out all summer, I am trying to make my recipes healthier if at all possible. Food in Europe is far too delicious to say no to, and thus I am suffering the consequences of my weakness for delicious food.
Here is a delicious recipe for Split Pea and Cilantro Soup to combat all of that! This recipe is amazing because it only takes a few ingredients, all of which are quite deliciously simple, and quite cheap to buy. It even lasts a while, in case you want to enjoy it all week. 😉
- 1 bag of frozen peas
- 1 onion, diced
- cilantro, fresh, chopped
- 3 cloves garlic, minced
- butter, 3 tablespoons
- chicken or vegetable stock, 3 cups
Start by dicing your onions and mincing your garlic. If you know anything at all about me by now, you’ll know that I absolutely love garlic and onions. Nothing is complete without them.
Using a small pat of butter, sauté the onions and garlic in the pot for a few minutes, or until translucent. I recommend doing this portion of the process in a large soup pot as it will save you transfer and cleaning time later by not requiring you to transfer to an entirely new dish to cook the soup. You should stir these around once in a while to prevent them from burning. Remember, you want the smells and tastes to combine and create the richness that will be the magical soup you are about to create.
While the onions are cooking, prepare your peas, cilantro, and vegetable stock. You will also want to pull out the blender (yes, the one that has been sitting at the back of your closet and hasn’t been touched in years) for the final step in the process further on.
Once the onions are all soft and deliciously fragrant, add the peas and the vegetable stock to the onion-garlic mixture. Now, bring this whole hot pot to a boil, then cook on medium heat for about 10 minutes. This will allow the flavors to meld together, for the peas to cook and become softer, and for easier blending in the next few steps.
After the 10 minute interlude is over, turn off the heat and prepare to ladle the mixture (and the cilantro) into the blender. DON’T FORGET THE CILANTRO! I did. haha. All of it is going to go into the blender and get pureed together into a nice thicker texture. Now, if you can’t fit it all in at once, make sure to spread the cilantro equally amongst the blending shifts. This will help to spread the cilantro taste more evenly.
Then, once you’ve blended it all together and gotten it to the consistency you’d like, put it back in your cooking pot, and keep on low to keep warm. When you serve it, garnish with a little cilantro or parsley on top (ooooo, pretty!). And just like that, soup is ready! And it’s so healthy, when you think about it! YUM! If you pair it with a delicious wine, points to you!