Split Pea Soup


  • Brown Gravy


  • 1/2 onion
  • 1 stick celery
  • 1 carrot
  • 1/4 cup potato (1/4 potato)
  • 1/2 cup split peas


  • 1 cup water
  • 2 cups vegetable broth (Reserve from steaming vegetables.)


  • 2 cloves garlic
  • 1/4 tsp salt

Leave vegetables in large pieces. They will later be either blended or grilled. In large pot with tight fitting lid, steam vegetables in 1 cup water, reserve liquid. Add split peas, potato, garlic and vegetable broth, and bring to boil 5-10m. Allow to cool. Transfer to blender, and blend until smooth.

Optionally steam 3x vegetables, and reserve 2/3. Grill reserved onion, celery and carrot 450F 30m. Chop grilled celery, carrot, onion, and reserved potato, and roast 450F 30m. Add roasted vegetables to blended soup. Garnish with chopped green onion.


  • Avoid too much potato.
  • Add steamed-grilled-broiled chopped vegetables: onion, celery, carrot and potato. This is flavor garnish. Add more vegetables as broiled vegetables, not into soup base.