A delightful twist on a classic Caribbean soup, combining split peas and vibrant vegetables for a comforting and flavorful dish.
Heat the butter in a large pot over medium heat until melted.
Using butter adds a rich flavor to the soup, but you can substitute with olive oil for a lighter option.
Add the minced garlic and sauté until fragrant, about 1 minute.
Be careful not to burn the garlic as it can turn bitter.
Add the chopped onion, celery, and carrots to the pot and cook until softened, about 5 minutes.
Stir occasionally to ensure even cooking and prevent sticking.
Stir in the split peas and pour in the chicken broth.
Rinse the split peas before adding to remove any debris.
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, until the peas are tender, about 45 minutes.
Stir occasionally to prevent the peas from sticking to the bottom of the pot.
Add the turnip, parsnip, scallions, thyme sprigs, allspice, salt, and pepper to the pot.
Cut the vegetables into uniform pieces for even cooking.
Continue to simmer until the vegetables are tender, about 30 minutes.
Check the vegetables with a fork to ensure they are fully cooked.
Remove the thyme sprigs and blend the soup using an immersion blender until smooth.
For a chunkier texture, blend only half of the soup.
Taste and adjust the seasoning with additional allspice, salt, and pepper if needed.
Taste the soup before adding more seasoning to avoid over-salting.
Serve the soup warm, garnished with fresh herbs if desired.
Pair with crusty bread for a complete meal.
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