There’s just something about a bowl of steaming soup, isn’t there? Especially when it’s got that stick-to-your-ribs kind of heartiness. And if you’re after comfort food with a bit of history, look no further than Scotland! I’ve been playing around with this Scottish slow cooker split pea soup recipe for ages, trying to perfect the balance between ease and flavor. Trust me, this version? It’s a winner. It’s so simple to throw together, and the slow cooker does all the hard work. You get a deeply satisfying soup with minimal effort. Perfect for a chilly evening!
Why You’ll Love This Scottish Slow Cooker Split Pea Soup Recipe
Okay, so why *this* split pea soup? Well, let me tell you, it’s a game-changer. Here’s the deal:
- Easy peasy!
- Flavor that’ll knock your socks off.
- Totally vegetarian.
- Healthy and good for ya.
- Prep? Like, five minutes.
- Seriously comforting.
Reasons to Make Our Scottish Slow Cooker Split Pea Soup Recipe
Let’s dive a little deeper, shall we? “Easy peasy” isn’t just a cute saying – it’s the truth! You basically dump everything in the slow cooker and forget about it. Flavor? Oh my goodness! The cumin gives it this warm, earthy thing that’s just amazing. And being vegetarian, it’s packed with goodness without being heavy.
Speaking of good for you, split peas are nutritional powerhouses! Plus, with barely any prep time, even on your busiest days, you can have a pot of this simmering away. And when you need a hug in a bowl? This Scottish slow cooker split pea soup recipe is *it*.
Scottish Slow Cooker Split Pea Soup Recipe Ingredients
Alright, gather ’round! Here’s what you’ll need to make this magic happen. Don’t skimp – good ingredients = good soup!
- 450g (2 cups) yellow (or green) split peas
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 3 stalks celery, finely sliced
- 3 medium carrots, chopped
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp white pepper
- 4 pints (2.2 litres or 8 cups) vegetable stock
How to Prepare the Scottish Slow Cooker Split Pea Soup Recipe
Okay, here’s where the *real* magic happens! Don’t worry, it’s not complicated at all. Just follow these steps, and you’ll be slurping down amazing Scottish slow cooker split pea soup in no time. The key is to let the slow cooker do its thing – low and slow is the motto here!
Step-by-Step Guide to Perfect Scottish Slow Cooker Split Pea Soup
- First things first: give those split peas a good rinse. Gets rid of any… you know… stuff. Then, just dump ’em into your slow cooker.
- Next, in go the onion, garlic, and celery. Chop ’em up nice and small, so they kinda melt into the soup.
- Now, toss in the carrots, cumin, salt, and pepper. Don’t be shy with the seasoning – it’s what makes it sing! Then, pour in that lovely vegetable stock and give everything a good stir.
- Pop the lid on, and set it to high for 5 hours or low for 7 hours. Honestly, I usually go with low – it just gives the flavors more time to meld.
- Once it’s done, give it a blend! I use an immersion blender right in the pot (so easy!), but a regular blender works too – just be careful, hot soup splatters! Check the seasoning one last time, and you’re golden. Serve it up and enjoy!
Tips for the Best Scottish Slow Cooker Split Pea Soup Recipe
Want to take your Scottish slow cooker split pea soup recipe to the next level? Here are a few little tricks I’ve learned over the years. First off, resist the urge to overcook it! You want the peas soft, not mushy. Taste as you go and adjust that seasoning! A little extra salt or pepper can make all the difference. And if you want it *extra* creamy? Blend a bit longer or add a splash of cream at the end. Yum!
Ingredient Notes and Substitutions for Scottish Slow Cooker Split Pea Soup Recipe
Okay, let’s talk ingredients! First off, split peas. Yellow or green? Honestly, it doesn’t make a *huge* difference. Yellow ones are a bit milder, green ones a bit more… pea-y. Use what you can find! If you’re not a celery fan (I know, some people aren’t!), you can totally skip it or add a bit more carrot. And speaking of carrots, parsnips work great too for a slightly sweeter vibe. Don’t have vegetable stock? Chicken stock works in a pinch, but it won’t be vegetarian, obviously. And if you’re feeling adventurous, a bay leaf thrown in at the beginning adds a lovely depth of flavor. Just remember to take it out before blending!
Frequently Asked Questions About Scottish Slow Cooker Split Pea Soup Recipe
Got questions? I’ve got (hopefully!) answers! Here are a few things folks often ask about my Scottish slow cooker split pea soup recipe.
Can I freeze split pea soup? Absolutely! This soup freezes like a dream. Just let it cool completely, then pop it into freezer-safe containers or bags. It’ll keep for a good 2-3 months. When you’re ready to eat, thaw it overnight in the fridge or gently reheat it from frozen on the stovetop. You might need to add a splash of water or stock to loosen it up.
How long does split pea soup last in the fridge? In the fridge, it’s good for about 3-4 days. Just make sure to store it in an airtight container. Honestly, it rarely lasts that long in my house – it’s just too yummy!
What can I add to split pea soup for more flavor? Ooh, good question! If you want to jazz it up, try adding a smoked ham hock while it’s cooking. It adds a *ton* of smoky flavor (just remove it before blending!). A squeeze of lemon juice at the end brightens it up nicely too. Some folks like to add a dash of hot sauce for a little kick. Experiment and see what you like!
Can I use a different type of pea? While this is a *split* pea soup recipe, you could try it with other dried peas or beans. Just keep in mind the cooking time might need adjusting. Split peas break down beautifully, which is what gives the soup its lovely texture, so you might not get quite the same result with other legumes.
Nutritional Information
Okay, so here’s the lowdown on the good stuff! Each serving (about 1 cup) of this Scottish slow cooker split pea soup recipe clocks in around 250 calories. Of course, that’s just an estimate – it depends on your exact ingredients and serving size!
Share Your Take on This Scottish Slow Cooker Split Pea Soup Recipe
Loved this recipe? I wanna know! Leave a comment, give it a rating, or share your soup-making adventures on social media. Happy cooking!
Print
Fail-Proof Scottish Slow Cooker Split Pea Soup Recipe
- Prep Time: 10 Min
- Cook Time: 5 Hour
- Total Time: 5 H & 10 M
- Yield: 6 - 8 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Scottish
- Diet: Vegetarian
Description
Hearty and flavorful Scottish split pea soup, perfect for a comforting meal.
Ingredients
- 450g (2 cups) yellow (or green) split peas
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 3 stalks celery, finely sliced
- 3 medium carrots, chopped
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp white pepper
- 4 pints (2.2 litres or 8 cups) vegetable stock
Instructions
- Rinse the split peas well then add then to the slow cooker pot.
- Add the onion, garlic and celery.
- Now add the carrots, spice and seasoning, then add the stock and stir well.
- Cook on high for 5 hours or low for 7 hours.
- Blend, check the seasoning and serve.
- Enjoy!
Notes
- Adjust seasoning to your preference.
- Use an immersion blender for easy blending.
- Serve with crusty bread.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 700mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
