Winter is far from being over and this split pea soup is coming right up to warm your soul ! Simmered with veggies, spices and an added touch of parsley and lemon juice, it's the perfect soup for January.

You want to serve this with a crusty, crispy bread. It's a vegetarian dish, very filling and satisfying. You can mix some of the soup (about 1/4 of the pot) to make it creamier but I love a good chunky soups so I left it like this.

I didn't always like split peas, I have vivid memories of a split pea mash at Summer camp when I was younger that left me not wanting to eat split pea for a long time. But we worked it out and now I have learned to enjoy it. I like its nutty taste, reminds me of walnuts and hazelnuts. It's also so good in a meat stew.

Split pea soup (serves 4) :

• 250 g split peas
• 1 onion
• 3 garlic cloves
• 1 carrot
• 1 tsp ground cumin
• 1,5 liter vegetable stock
• 1/4 tsp ground turmeric
• 1/2 tsp dried oregano
• 1 bay leaf
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley
• Salt and pepper
• Vegetable oil

Rinse and sort the split peas.

Mince the onion and garlic cloves.

Peel and dice the carrot.

Heat a little bit of olive oil in a pot.  

Add the onion and garlic, fry for a few minutes.

Add the turmeric, cumin, bay leaf and oregano. Brown for 15 - 30 seconds. Season generously with salt and pepper.

Add the carrots and split peas, mix well. Add the vegetable stock and let it simmer on low, uncovered, for 45 to 65 minutes.

Just before serving, add the lemon juice and parsley. Stir.

Serve and enjoy with crispy bread !