Parsnip + Split Pea Soup (Thick + Hearty)

1 tablespoon olive oil or ¼ cup water (for water sauté)
1 medium onion, diced
2-3 garlic cloves, minced
2 large parsnips (300g), peeled, quartered and chopped
2 large carrots (500g), peeled, quartered and chopped
450g dried green split peas (about 2¼ cups), picked over and rinsed
1 teaspoon dried thyme
1 teaspoon poultry seasoning or herbs de Provence (optional)
2 bay leaves
1.5 litres low-sodium vegetable broth (6 cups), plus more as needed
1 teaspoon liquid smoke (optional)
Salt and pepper to taste
¼ cup fresh chopped parsley (optional)

Stovetop Method:
In large pot, heat oil or water and sauté onion, garlic, carrots and parsnips until onions are translucent, about 5 minutes

Add split peas, herbs, bay leaves and vegetable broth. Bring to a boil, cover, reduce heat to medium-low and simmer for 2 hours, stirring occasionally

Stir in parsley 30 minutes before soup is done. Let soup cool slightly and remove bay leaves.

Using an immersion blender, purée soup until desired consistency (or use food processor/blender in batches). Taste for seasoning, adding salt and pepper as needed.

Slow Cooker Method:
Place all ingredients in slow cooker, starting with split peas and finishing with broth

Cook on low for 7-8 hours or high for 4-5 hours. Add parsley 30 minutes before done.

Let cool slightly, remove bay leaves. Purée to desired consistency. Season with salt and pepper as needed.

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