Fennel Split Pea Soup Slow Cooker Recipe

This fabulous slow cooked meal could not be simpler to make. Throw everything in and let your Crock-Pot® slow cooker do the rest!

Prep Time
10 minutes
Cook Time
4+ hours
Servings
3 or 4
Ingredients:

    • 4 tablespoons olive oil
    • 1 shallot finely chopped
    • 1 clove garlic minced
    • 1 medium carrot small diced
    • 1 ¼ cups fennel diced
    • 1 cup split peas rinsed
    • ½ teaspoon chili flakes
    • 1 teaspoon cumin seeds
    • 1 teaspoon fennel seeds
    • 1 teaspoon salt
    • Cracked pepper
    • 4 cups veggie broth

Instructions:

  1. Use a mortar and pestle or a small spice grinder to crack the fennel and cumin seeds. Not looking for a powder, just enough to break the hull of the seeds. Add to the slow cooker.
  2. Rinse split peas and add to slow cooker along with the veggie broth.
  3. Season with chili flakes, salt and pepper. Bring soup to a bubble, then reduce heat to LOW and cook for 4 to 5 hours until vegetables are soft and tender.
  4. Enjoy soup as is or pulse with an immersion blender before serving. Garnish the soup with sprouts, chili sauce or your favorite hot sauce.

Recipe by: @terianncarty

Soups And Stews
American
Vegetable
Slow Cooker