Vegetarian Split Pea Soup
- Number of Servings: 4
Ingredients
1 tablespoon extra virgin olive oil2 large onions, chopped1/2 teaspoon fine-grain sea salt2 cups dried split green peas, picked over and rinsed5 cups water with 1/2 a cube of vegetable stock (used homemade recipe)juice of 1/2 lemon (reserve the zest)a few pinches of smoked paprikamore olive oil to drizzle
Add olive oil to a big pot over med-high heat. Stir in onions and salt and cook until the onions soften, just a minute or two. Add the split peas and water. Bring to a boil, dial down the heat, and simmer for 20 minutes, or until the peas are cooked through (but still a touch al dente). Using a large cup or mug ladle half of the soup into a bowl and set aside. Using a hand blender (or regular blender) puree the soup that is still remaining in the pot. Stir the reserved (still chunky) soup back into the puree - you should have a soup that is nicely textured. If you need to thin the soup out with more water (or stock) do so a bit at a time. Stir in the lemon juice and taste. If the soup needs more salt, add more a bit at a time until the flavor of the soup really pops.
Ladle into bowls or cups, and serve each drizzled with olive oil and topped with a good pinch of smoked paprika and a touch of lemon zest.
Serving Size: Makes 4 generous bowls of soup
Number of Servings: 4
Recipe submitted by SparkPeople user MADEMCHE.
Ladle into bowls or cups, and serve each drizzled with olive oil and topped with a good pinch of smoked paprika and a touch of lemon zest.
Serving Size: Makes 4 generous bowls of soup
Number of Servings: 4
Recipe submitted by SparkPeople user MADEMCHE.
Nutritional Info Amount Per Serving
- Calories: 393.8
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 438.9 mg
- Total Carbs: 65.7 g
- Dietary Fiber: 26.2 g
- Protein: 24.8 g