Split Pea and Veggie Soup with Wild Green Goddess Seasoning

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!