One of my very favourite vegetable is turnip – I love it roasted, mashed or boiled. It is such a delicious vegetable that melts in your mouth… I can never get enough of it.
During a traditional Newfoundland Sunday dinner, I usually fill half my plate with my 2 favourite items: mashed turnips and pease pudding (which consist of mashed yellow split peas). Since I love so much these two vegetables, I thought I would blend them together in a hearty winter soup. It is such a great meal on a cold evening!
Turnip and Split Pea Soup
Prep time
Cook time
Total time
This hearty soup is perfect for a cold winter night.
Author: Homemade Hearts
Serves: 10
Ingredients
- 1 large turnip
- 2 potatoes
- 1 onion
- 3 cloves garlic
- 1 cup yellow split peas
- 6 cups water
- 1 tablespoon grape seed oil
- 1 tablespoon savoury
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cube all the vegetables into large chunks - you don't have to apply yourself to make them all equal or small since the vegetables will eventually be blended.
- In a large pot, sauté the onion in grape seed oil over medium heat.
- When the onion is softened, add the potatoes, turnip, garlic, peas, water and seasoning.
- Bring to a boil, then turn down on medium heat and simmer for about 1 hour, until the peas are fully cooked.
- Blend with a hand blender until fairly smooth (I like to leave a few small chunks in that soup to remind me of the Newfoundland Sunday dinner, but if you like it really smooth, you can blend it in a high speed blender). If you see that the soup is too thick once blended, add a bit of water and stir until you reach the desired consistency. The amount of water left really depends on the size of your vegetables. I like this soup fairly thick and I added an extra ⅓ cup water after blending.
- Serve warm and sprinkle with fresh parsley. Enjoy!
){kind=link}
Hi there; What is savoury?? Thanks.