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
Directions
- 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!
