Just because it’s Fall doesn’t mean I won’t be using avocado in everything I make! I loved all of the feedback from the asparagus soup this week, so I thought we’d keep it green and go with a split pea soup this time. This is how we made it:
1 leek, chopped
3 stalks celery, diced
3 medium carrots, peeled and sliced
2 cloves garlic, minced
2 cups dried split peas (I used yellow)
6 cups veggie broth
1 tsp poultry spice
½ tsp liquid smoke
¼ tsp paprika
1 avocado, smashed
Salt and pepper to taste
Heat your oil (or water or broth) over medium-high heat in a large sauce pan. Add the leek, celery, carrots, and garlic and cook until they start to soften, or about 5 minutes.
Add in the split peas veggie broth and broth and bring to a boil. Once you have yourself a boil, reduce the heat to a simmer and add the poultry spice, liquid smoke, paprika, salt, and pepper.
Cook covered for about an hour and a half or until the peas are super soft and crumbly and delicious.
Remove from heat and transfer about ¼ of your soup into a high powered blender. Add in the avocado and blend until smooth. Then mix the blended mix back into the pot and add the juice of half of your lemon.
Eat it up and take a picture for your Instagram! Love our soup? Tag us on Instagram and we’ll share the love. Hated our soup? KEEP IT TO YOURSELF. NO ONE WANTS TO HEAR YOUR COMPLAINING!