Slow Cooker Split Pea & Parsnip Soup

a bowl of yum

a bowl of yum

This year Hubs and I have put ourselves on a strict budget so you might notice a more thrifty attitude creeping into the blog.

I’m a writer, he’s an artist. It’s all very satisfying creatively but not much use when the landlord comes calling (“I can write you a description of a rent check and Hubs can draw a picture of it? Will that suffice in place of legal tender?”)

Our budgetary ideals may well fail by March but it’s January and that means I’m embarking on a project I like to call: Find What’s in the Back of the Cupboard and Cook it for Dinner.

add grated cheese or sour cream on top if you want the extra protein

add grated cheese or sour cream on top if you want the extra protein

Last night’s mystery ingredient was….a packet of yellow split peas.

Just the thing when paired with a lovely wintery root vegetable like parsnip.

You could also make this on the stove of course, but I enjoy it when my entire house smells like slowly simmering soup. It’s a bonus if it’s raining/snowing/freezing cold outside.

I also enjoy the thrilling danger of using my slow cooker (which, as regular readers will know, is trying to kill me).

Slow Cooker Split Pea & Parsnip Soup (serves 4)

*adapted slightly from The Simple Veganista

  • 1 tbsp butter
  • 2 large carrots, peeled and chopped
  • 2 large parsnips, peeled and chopped
  • 1 medium yellow onion, sliced
  • 2 cloves garlic, minced
  • 2 cups dried yellow split-peas, rinsed
  • 6 cups chicken or vegetable broth
  • 1 tsp thyme
  • 1 bouquet garni
  1. Melt the butter in a saucepan and add the garlic, onion, parsnips and carrots. Gently saute for 5 minutes until the onion colours.
  2. Scoop the vegetables into the slow cooker and add the rest of the ingredients. Season well and cook on low for 8-10 hours.
  3. Transfer to a blender or use an immersion blender to whizz until slightly chunky. Serve.

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