Split Pea Soup with Bannock Croutons
A hearty and comforting split pea soup served with crispy bannock croutons for a uniquely Canadian touch.
Ingredients
- 1 cup Organic Green Split Peas
- 6 cups Vegetable broth
- 1 medium Carrot
- 2 stalks Celery
- 1 medium Onion
- 2 cloves Garlic
- 1 Bay leaf
- 1/2 tsp Dried thyme
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 cup Bannock dough (store-bought or homemade)
- 1 tbsp Olive oil
Instructions
- Rinse split peas thoroughly.
- In a large pot, combine split peas, vegetable broth, chopped carrot, celery, onion, minced garlic, bay leaf, thyme, salt, and black pepper.
- 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.
- While soup simmers, preheat oven to 375°F (190°C).
- Cut bannock dough into small, even cubes.
- Toss bannock cubes with olive oil and spread on a baking sheet.
- Bake for 10-12 minutes, or until golden brown and crispy. Watch closely to prevent burning.
- Remove bay leaf from soup before serving. Adjust seasonings to taste.
- 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