Split Pea Soup with Sunchokes

I'm in the Mile High city with my boyfriend visiting his parents.  It's lovely here.  I haven't been to Colorado in 10 years; not since my mom and I stopped traveling to Breckenridge for our annual ski trip.  Despite having been to Colorado a few times, I've never spent time in Denver. 
The day we arrived it was sunny and a warm 60°!  I was shocked, I had been preparing myself for snow and frost.  Yesterday, however, that snow made an appearance; and today it's once again sunny with a lingering frost.
I'm having a great time in Denver meeting all of his family and seeing the place where he grew up. On Thursday I'm going to cook for the family : )  What should I make?!?!?!  Well I've got a few ideas in mind, and Maxx's mom requested the Banana Brownies for dessert.  Done!

Sunchoke photo from Getty Images

 Perhaps I'll even make this Split Pea Soup with sunchokes.  Yummy!
If you haven't heard of, or tasted sunchokes (aka Jeruselum Artichokes) they're delicious!  A sunchoke is a knobby tuber with an earthy flavor reminiscent of artichokes and water chestnuts, though they're not related to either one.  Sunchokes are actually a member of the sunflower family.  Where health is concerned, sunchokes are loaded with potassium and inulin.  Inulin is a carbohydrate know for promoting healthy bacterial growth in the intestines. 

The earthy flavor of the tuber and the fragrant essence of the thyme really stand out in this split pea soup.  It's a grounding and comforting soup perfect for a cold winter day. 

Split Pea Soup with Sunchokes

(Makes 4-6 servings)

2 cups dry split peas, rinsed

1 onion, diced

2 cloves of garlic, minced

1/2 vegetable bouillon cube or 1 tsp Spike seasoning + 1 tsp sea salt

3 carrots, peeled and diced

1 small delicata squash, sliced or cubed (any winter squash or sweet potatoes will work)

3 sunchokes, peeled and quartered

3 sprigs fresh thyme

1/2 tsp cayenne pepper

1/2 tsp black pepper

1 tbsp coconut oil or olive oil

In a large pot heat 1 tablespoon of olive oil.  When warm add onions and garlic and cook until onions are translucent.  Add split peas and stir to toast for about one minute.  Add vegetable bouillon or Spike seasoning with salt; stir to coat, then add 6 cups of water.  Bring to a boil, then turn heat down to simmer for 30 minutes.  Add carrots, squash, sunchokes and thyme leaves, also more water if necessary.  Cook until the split peas and vegetables  are tender, another 30 minutes.  Add cayenne and black pepper, and more thyme and salt to taste.