Split Pea Soup with Bannock Croutons

A hearty and comforting split pea soup served with crispy bannock croutons for a uniquely Canadian touch.

Split Pea Soup with Bannock Croutons

Ingredients

Instructions

  1. Rinse split peas thoroughly.
  2. In a large pot, combine split peas, vegetable broth, chopped carrot, celery, onion, minced garlic, bay leaf, thyme, salt, and black pepper.
  3. Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until split peas are very tender and soup has thickened. Stir occasionally to prevent sticking.
  4. While soup simmers, preheat oven to 375°F (190°C).
  5. Cut bannock dough into small, even cubes.
  6. Toss bannock cubes with olive oil and spread on a baking sheet.
  7. Bake for 10-12 minutes, or until golden brown and crispy. Watch closely to prevent burning.
  8. Remove bay leaf from soup before serving. Adjust seasonings to taste.
  9. Serve soup hot, garnished with bannock croutons and a dollop of plain yogurt or sour cream if desired.

Cuisine: Canadian

Suitability:

Prep Time: 15 mins

Cook Time: 45 mins

Serving Size: 3

Meal Type: lunch