Hearty and flavourful, this simple vegan soup is distinctly French-Canadian. Beware, its enticing fragrance may attract a crowd!

 

Traditional French Canadian split pea soup has been referred to as “Quebecois penicillin,” alluding to the idea that a good bowl of pea soup will get you back on your feet when you’re not feeling your best. The addition of cumin to this recipe adds a Middle Eastern note, while the rosemary adds Mediterranean flair. But the split peas make this soup distinctly French Canadian.

Rosemary leaves can be crushed by hand when dry, as dried leaves split easily. A mortar and pestle is a valuable kitchen tool, and can also be used to crush dry leaves. Fresh rosemary can be chopped into small pieces with a knife.

The addition of cumin to this recipe adds a Middle Eastern note, and bay leaves are a traditional seasoning for split pea soup. Add salt and pepper to taste.

1 onion, diced
4 garlic cloves, minced
4 medium carrots, diced
4 tsp. ground cumin
4 tsp. rosemary leaves
4 large bay leaves
2 cups dried yellow split peas
10 cups vegetable stock or water
1/4-cup parsley
Salt and pepper to taste

Heat the oil in a pot over medium heat, and cook the onions for 3 minutes or until they are soft. Add the garlic, carrots, cumin, rosemary, bay leaf, and cook for 2-3 minutes, stirring occasionally to avoid scorching the cumin.

Stir in the peas, add the water, bring to a boil, reduce the heat, cover and simmer for 50-60 minutes or until all the peas are disintegrated into the liquid. Add the parsley, maple syrup, salt and pepper to taste and serve.

Stir in the peas, add the water, bring to a boil, reduce the heat, cover and simmer for 50-60 minutes or until all the peas are disintegrated into the liquid.