California Sunshine Split Pea Soup

Ingredients

In this adaptation, the traditional British London Particular is transformed into a California-inspired soup by incorporating local ingredients and flavors. The original recipe typically includes ham hock for added richness, but in this version, we focus on the natural sweetness of the vegetables and omit the meat. The use of fresh kale adds a nutritious twist and highlights the abundance of leafy greens found in California. Additionally, the soup is seasoned with herbs commonly found in California cuisine, such as thyme, to enhance the flavors and create a unique taste profile. We alse have the original recipe for London Particular, so you can check it out.

• 2 cups (400g) dried split peas 2 cups (400g) dried split peas
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 4 cups (950ml) water 4 cups (950ml) water
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 2 cups (100g) kale, chopped 2 cups (100g) kale, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 15g
• Fiber: 15g
• Salt: 1g

Preparation

1. 1.
   Rinse the split peas under cold water and set aside.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes.
3. 3.
   Add the minced garlic and sauté for an additional minute.
4. 4.
   Add the split peas, vegetable broth, water, bay leaf, and dried thyme to the pot. Stir well to combine.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45-60 minutes, or until the split peas are tender and cooked through.
6. 6.
   Remove the bay leaf from the pot. Using an immersion blender or a countertop blender, blend the soup until smooth and creamy.
7. 7.
   Return the soup to the pot and stir in the chopped kale. Cook for an additional 5 minutes, or until the kale is wilted.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the California Sunshine Split Pea Soup hot, garnished with a sprinkle of fresh thyme leaves.

Treat your ingredients with care...

• Split peas — Make sure to rinse the split peas thoroughly before using to remove any impurities.
• Kale — Remove the tough stems before chopping the kale. Massage the kale leaves with a bit of olive oil to soften them before adding to the soup.

Tips & Tricks

• For a creamier texture, you can add a splash of coconut milk or cashew cream to the soup before serving.
• Customize the soup by adding other seasonal vegetables such as zucchini or bell peppers.
• If you prefer a chunkier soup, reserve some cooked split peas and vegetables before blending, then stir them back into the soup.
• Serve the soup with a squeeze of fresh lemon juice for a tangy twist.
• This soup tastes even better the next day, so consider making a larger batch for leftovers.

Serving advice

Serve the California Sunshine Split Pea Soup in warm bowls, accompanied by crusty bread or a side salad for a complete and satisfying meal.

Presentation advice

Garnish the soup with a drizzle of olive oil and a sprinkle of fresh thyme leaves to add a touch of elegance. Serve it in colorful ceramic bowls to showcase the vibrant colors of the vegetables.