Split Pea & Asparagus Soup

Split Pea & Asparagus Soup

This pleasant summer soup uses asparagus to add a delightful lightness to the notoriously heavy split pea classic, while packing a veggie protein punch boosted with hemp seeds!
Prep Time5 mins
Cook Time2 hrs
Resting Time15 mins
Total Time2 hrs 20 mins
Course: Soup
Cuisine: American
Servings: 12 Soups
Cost: 20

Equipment

  • Big ol Soup Pot
  • Immersion Blender

Ingredients

  • 2-3 Tbsp Hemp Seed Oil
  • 3 Cloves Garlic
  • 1 Large Onion
  • 2 Strips Bacon Optional
  • 6 Cups Vegetable Stock Big ol pot dependent.
  • 1 Pound Dried Split Peas
  • 2-4 Pounds Asparagus
  • 1/2 Cup Hemp Seeds
  • 2-4 Tbsp Lemon Juice to taste
  • 2-4 Tsp Cayenne Pepper to taste
  • 3-6 Tbsp Black Pepper to taste
  • 1 Cup Mexican Crema Sub Greek Yogurt or Sour Cream

Instructions

  • Heat oil in bottom of pot to medium
  • Add minced garlic, onion, and bacon, simmer until slightly browned
  • Add vegetable stock and split peas, bring to a boil, then simmer for one hour
  • Add chopped asparagus and simmer for additional 30 minutes
  • Check that split peas are fully cooked. Should be twice the size and soft
  • Add hemp seeds, then use immersion blender to puree soup
  • Add salt, pepper, lemon juice, and cayenne pepper to taste
  • Allow final 20 minutes to simmer
  • Fold in mexican crema right before serving