Split Pea Minestrone Soup

1. 1

   Start by prepping vegetables. Peel onion, garlic cloves, carrots and potatoes. Finely dice onion and garlic cloves, slice carrot and chop potatoes into smaller cubes. Pre-wash split peas.

2. 2

   In a pot, add a tablespoon of olive oil and heat to medium. Add onions and gently fry, stirring regularly, until translucent. Add garlic and carrot, stir-fry for a minute. If you're using bacon, add to the pot and fry until crisp. Then, add split peas and potatoes, and cover with vegetable stock. Bring to a boil, then cook on low for about 25-30 minutes, until the vegetables soften.

3. 3

   Taste the soup and season with salt and pepper as needed. Remove from stove. With a stick blender, blend the soup roughly, just a couple of pulses, so as still have bits and pieces of vegetables. If the soup is too thick, add some water as needed to reduce it.

4. 4

   Serve hot in bowls, add a teaspoon of sour cream to each bowl and top with crispy fried onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.