split pea soup, carrots, napkin, spoon, brown bowls

22 March 2024

Split Pea and Veggie Soup with Wild Green Goddess Seasoning

By Sarah Wickers

Our herb-packed Wild Green Goddess Seasoning adds tons of flavor to this nourishing, vegetarian-friendly soup. Our favorite part about the recipe? It's practically made for using up any veg scraps you may be hanging onto, from potato and carrot peels to onion skins and celery trimmings. Got a bunch of green leek tops leftover from a recent recipe? Toss 'em in! That half of a shallot in the back of your fridge? It can go in as well. Just note that scraps from any brassicas (such as broccoli, cauliflower, and cabbage) as well as turnips and parsnips will impart a stronger flavor on the soup vs. more neutral veg like carrots and celery.

When developing this recipe, Well Seasoned Table's founder, Sarah, incorporated a ton of veggie scraps from her freezer that otherwise would have gone in the compost bin (if you can't already tell, we're a bit obsessed with closing the waste stream however we can over here!). The result? An incredibly nutritious, creamy soup full of vegetable goodness that made an excellent lunch for the WST team one chilly February afternoon. We hope you enjoy it as much as we do!

Image of Split Pea and Veggie Soup with Wild Green Goddess Seasoning

Split Pea and Veggie Soup with Wild Green Goddess Seasoning

Sarah Wickers

Rated 5.0 stars by 1 users

Category

Soup

Servings

8

Prep Time

20 minutes

Cook Time

30 minutes

Feel free to use a mix of vegetables and/or veggie scraps for this recipe, just make sure you're including about 5 cups of produce total. We recommend including a potato (sweet, yellow, or whatever you have on hand) as it will thicken up the soup while adding some extra heft. You can swap in one of our dusts such as Emerald Mountain Dust or Magic Garlic Dust in place of the salt in step 3.

Ingredients

3 Tbsp. ghee
2 Tbsp. extra-virgin olive oil
3 to 4 celery stalks, chopped
2 small leeks, chopped
1 sweet potato, peeled and chopped
1 small onion or shallot, chopped
3 to 15 garlic cloves, smashed
1 lb. split peas, sorted through and rinsed
Zest of 1 lemon plus 2 Tbsp. juice
1 ½ Tbsp. Wild Green Goddess Seasoning
1 Tbsp. salt

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Directions

Combine ghee and oil in a large pot or Dutch oven over medium heat. Add celery, leeks, sweet potato, onion, and garlic and cook, stirring occasionally, until softened.
Add split peas and enough water to cover by 2”. Increase heat to high and bring to a boil, then reduce to a simmer, cover, and cook until peas are tender, 1 to ½ hours.
Blend soup either by using an immersion blender or transferring soup in batches to a blender and pureeing until smooth. Stir in lemon zest and juice along with Wild Green Goddess Seasoning and salt. If needed, thin soup with hot water to reach desired consistency.

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