Tangy & Spicy Split Pea Soup

Ingredients:

• 1lb dried split peas, rinsed

• 1 head of garlic, head removed for roasting

• 2 inch knob of ginger, minced

• 1 large yellow onion,  finely chopped

• ¼ cup italian parsley, finely chopped

• ½ cup preserved hatch chilies

• 1 can coconut milk

• 7 cups vegetable stock

• ¼ cup of juice from 2-3 limes

• 3 tbsp olive oil

• 1 tbsp ground cumin

• 1 tbsp ground aleppo pepper

• salt and pepper

Steps:

1. Adjust oven rack to middle position and preheat oven to 375°F (190°C)

2. Place your garlic head in the center of a sheet of aluminum foil. Drizzle with 1 tablespoon of olive oil and season liberally with salt and pepper. Bring the corners of the foil together, creating a seal. Place the foil on a ¼ sheet pan and roast in the oven for about 45 minutes. Once cooled, squeeze the cloves out of their skins by moving from the end to the cut end. Set the cloves aside in a small dish

3. Warm 2 tbsp olive oil in a large dutch oven over medium-high heat. Add in onion, ginger, hatch chilies, roasted garlic and split peas. Stir to combine.

4. Add in coconut milk and vegetable stock, stir to combine and bring to a simmer. Cover and cook for about 1 hour or until peas are tender.

5. Remove from heat and roughly blend with an immersion blender. Add in lime juice and season to taste with salt and pepper.

6. Serve in a bowl garnished with parsley and a seasoning salt if desired.

#vegetarian