Split Pea Minestrone Soup

Name: Split Pea Minestrone Soup
Ingredients: 1 onion; 1/2 cup (around 100g) bacon - optional; 4 cloves garlic; 1 carrot; 1 cup dry split peas; 2 potatoes (medium sized); 4 cups (1 liter) vegetable stock; olive oil; salt pepper to taste; 4 teaspoons sour cream; fried oninos (optional)

11 ingredients

4 steps

Ingredients

1 onion
1/2 cup (around 100g) bacon - optional
4 cloves garlic
1 carrot
1 cup dry split peas
2 potatoes (medium sized)
4 cups (1 liter) vegetable stock
olive oil
salt pepper to taste
4 teaspoons sour cream
fried oninos (optional)

Directions

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

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

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

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