PARSNIP AND SPLIT PEA SOUP

PARSNIP AND SPLIT PEA SOUP image

Yield 4-6

Number Of Ingredients 12

1 tablespoon olive oil
1 medium onion, diced
2 â 3 garlic cloves, minced
2 large parsnips, quartered and chopped
2 large carrots, quartered and chopped
1 pound dried green split peas (about 2 1/4 cup), picked over and rinsed
1 teaspoon dried thyme
1 teaspoon poultry seasoning or herb de provence, optional
2 bay leaves
6 cups water or vegetable broth, + more as needed
1 teaspoon liquid smoke, optional (I didnât use any)
mineral salt & fresh cracked pepper to taste

Steps:

Slow Cooker method: Saute onions, garlic, carrots and parsnips with olive oil until onions are translucent, about 4 minutes. Place sauteed vegetables in slow cooker and add the remaining ingredients. Slow cook on low for 8 hours. Remove bay leafs and using a submersion blender, blend until desired consistencyâ¦blending more for creamy and less for chunky. Taste for seasoning. Stove top method: In large pot or stock pot, heat olive oil and saute onions, garlic, carrots and parsnips until onions are translucent, about 4 minutes. Add remaining ingredients, bring to a boil, reduce heat, cover and simmer for one hour stirring occasionally. Remove bay leafs and using a submersion blender, blend until desired consistencyâ¦blending more for creamy and less for chunky. Taste for seasoning.