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
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