Spiderweb Split Pea Soup (Printable Version)

A smooth, warming blend of split peas and vegetables crowned with a spiderweb swirl for a festive touch.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced

→ Legumes

06 - 2 cups dried split peas, rinsed and sorted

→ Liquids

07 - 6 cups low-sodium vegetable broth
08 - 2 cups water

→ Seasonings

09 - 1 teaspoon dried thyme
10 - 1 bay leaf
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon ground black pepper
13 - 1 teaspoon salt, or to taste

→ Garnish

14 - 1/2 cup sour cream
15 - 1 tablespoon milk or water, as needed
16 - Fresh chives or parsley, finely chopped, optional

# Steps to Follow:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 6 to 8 minutes, stirring occasionally, until softened.
02 - Stir in garlic and cook for 1 minute, until fragrant.
03 - Add split peas, vegetable broth, water, thyme, bay leaf, smoked paprika, black pepper, and salt. Mix thoroughly.
04 - Bring mixture to a boil. Reduce heat to low, cover, and simmer for 50 to 60 minutes, stirring occasionally, until peas are tender and soup is thickened.
05 - Remove bay leaf. For a velvety texture, use an immersion blender to partially or fully purée the soup as preferred.
06 - In a small bowl, whisk sour cream with milk or water until smooth and pourable. Transfer to a piping bag or small zip-top bag with a small corner snipped.
07 - Ladle soup into bowls. Pipe concentric circles of sour cream on each portion. Drag a toothpick or skewer from the center outwards to create a spiderweb motif. Sprinkle with fresh chives or parsley, if desired, and serve warm.

# Additional Tips::

01 -
  • Easy to make with everyday vegetables and pantry split peas
  • Naturally gluten-free and vegetarian, so everyone can enjoy
  • Satisfyingly rich texture with very little added fat
  • Transforms into a festive centerpiece thanks to the sour cream spiderweb
02 -
  • Rich in fiber and protein from split peas
  • Naturally gluten-free
  • Makes beautiful leftovers and freezes perfectly
03 -
  • Always rinse and pick over the split peas to remove any tiny stones
  • Sauteing the base vegetables slowly draws out sweetness and depth (do not rush this step)
  • For the cleanest spiderwebs, keep the sour cream cold but not stiff and pipe quickly for clear lines

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