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.
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
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.