Split Pea and Roasted Veggie Enchantment

This split pea and roasted veggie soup is ridiculously easy to make, but it's packed with flavor. The split peas are cooked in vegetable broth with onion, carrots, and celery, until they're tender and creamy. Then, we add in a mix of roasted vegetables for a burst of sweetness and color. The roasted vegetables also add a touch of smokiness to the soup, which gives it a really complex flavor. This soup is perfect for a cold winter day, but it's also light and refreshing enough to enjoy on a warm summer night. Serve it with a side of crusty bread for a complete meal.

I've always loved split pea soup, but I've never been a fan of the traditional recipe. It's usually too thick and heavy for my taste. So, I decided to experiment with a few different ingredients and came up with this recipe. I wanted to create a soup that was light and flavorful, but still hearty enough to be a satisfying meal. I started by using dried split peas instead of canned split peas. Dried split peas have a more intense flavor and they cook up more evenly. I also added a mix of roasted vegetables to the soup. The roasted vegetables add a touch of sweetness and color, and they also give the soup a bit of a smoky flavor. I've made this soup several times now, and it's always a hit with my family and friends. It's the perfect soup for a cold winter day, but it's also light and refreshing enough to enjoy on a warm summer night.

Prep time: 15 | Cook time: 60 | Serves: 4

Ingredients

• 1 cup dried green split peas, picked over and rinsed
• 4 cups vegetable broth
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1/2 cup mixed roasted vegetables (such as broccoli, cauliflower, and bell peppers)
• 1 tablespoon olive oil
• Salt and black pepper to taste

Instructions

1. In a medium saucepan, combine the split peas, vegetable broth, onion, carrots, and celery.
2. Bring to a boil over medium-high heat.
3. Reduce heat to low, cover, and simmer for 45-60 minutes, or until the split peas are tender.
4. While the split peas are cooking, heat the olive oil in a small skillet over medium heat.
5. Add the roasted vegetables and cook until heated through.
6. Stir the roasted vegetables into the split pea mixture.
7. Season with salt and black pepper to taste.
8. Serve warm.

Why It Works

• The split peas are cooked in vegetable broth with onion, carrots, and celery until they're tender and creamy.
• The roasted vegetables add a burst of sweetness and color to the soup.
• The roasted vegetables also add a touch of smokiness to the soup, which gives it a really complex flavor.