Split Pea, Garlic & Spinach Soup with Roasted Mirepoix

Split Pea, Garlic & Spinach Soup with Roasted Mirepoix
Created By: Chef Derek Sarno, Wicked Healthy Food
Use: Green Split Peas
Yields: 2-4 servings
Vegan, Hearty

Split Pea, Garlic & Spinach Soup with Roasted Mirepoix
Recipe and photo courtesy of Chef Derek Sarno, Wicked Healthy Food

Ingredients
For the soup:

1 cup dried Green Split Peas, sorted and rinsed. Remove anything that's not a split pea.

7 cups vegetable broth (low sodium)

1 pound Yukon potato, cubed

7 cloves garlic, peeled

2 bay leaves

1 tsp. salt

1 tsp. black pepper

2 oz. fresh baby spinach (about 2 good handfuls)

For the roasted mirepoix:
1/2 pound Yukon potato, diced

1/2 pound onion, large dice

1/2 pound carrot, cut into rings

1/2 pound celery, cut into nubs

Your favorite dried herbs

Instructions
For the soup:

Combine split peas, vegetable broth, potato, garlic and bay leaves in slow cooker or heavy pot on stove top for 2-3 hours or longer on low. Stir often.

Remove bay leaves when done, and season with salt & pepper to taste.

Before serving, use an immersion blender to blend in 2 handfuls of fresh baby spinach for a plant-powered punch.

For the roasted mirepoix:
In a separate pan, combine the potatoes, onion, carrots, and celery.

Season with your favorite dried herbs, and toss with a little water or wine for moisture.

Roast your mirepoix at 350 degrees for 30-40 minutes or until tender.

Add moisture as necessary to make sure the veggies don't burn or stick to the pan.

Serve with soup as a topper, and add a few droplets of Sriracha for color and a bit of heat.

Discover more delicious recipes from Chef Derek Sarno at Wicked Healthy Food