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Split Pea Soup with Soft Pretzel Crouton Toppers

| 1 min read
Split Pea Soup with Soft Pretzel Crouton Toppers

Ingredients (makes 4)

  • 1 Pack SlidePiece Soft Pretzel Slider Buns
  • 2 ¼ Cup split peas, rinsed
  • 2 Large carrots, chopped
  • 2 Celery stalks chopped
  • 1 White onion, chopped
  • ¼ Head of green cabbage, shredded
  • 5 Cups vegetable broth
  • 1 Tablespoon olive oil
  • 1 Teaspoon garlic powder
  • 1 Teaspoon thyme
  • Salt to taste
  • Black pepper and fresh peas for garnish
  • A small clover-shaped cookie cutter
  • Immersion blender or traditional blender


  • If SlidePiece Soft Pretzel Slider Buns are frozen, preheat oven to 400 degrees. If they're thawed, preheat oven to 425 degrees.
  • Place 4 SlidePiece Buns on a baking sheet and brush with melted butter.
  • If SlidePiece Buns are frozen, bake for 6 to 8 minutes. If they're thawed, bake for 3 to 5 minutes.
  • In a large pot, heat 1 tablespoon olive oil over medium-high heat.
  • Add the chopped onion and sauté for 5 minutes.
  • Next add the carrots, celery, cabbage, garlic powder and thyme to the pot.
  • Stir continuously for 5 minutes.
  • Add the split peas and broth and stir to combine.
  • Bring everything to a boil, then cover and simmer on medium-low heat for 2 hours.
  • Use your immersion blender or traditional blender to purée your soup. Add salt to taste.
  • Pour soup into bowls for serving.
  • Take SlidePiece Buns and cut out the clover shape using the cookie cutter and place on top of the soup.
  • Garnish with black pepper and fresh peas.
  • Enjoy!