Split Pea Soup with Hard Boiled Egg
- Number of Servings: 4
Ingredients
1 cup Split Peas3 cups Vegetable Broth1/2 cup Onion (chopped)1 large Carrot1 tsp Olive Oil1 clove Garlic1/2 tsp Cumin (ground)1/8 tsp Cayenne Pepper (ground)2 large Hard Boiled Eggs
1. Heat the olive oil over medium/low heat in a large saucepot. Add the onions and cook on low for about 20 minutes, or until the onions have started to turn a golden brown color—just be careful not to burn them! Your goal is to caramelize the onions for maximum flavor. Be patient; it can take a while.
2. Once the onions have turned golden, add the split peas, carrots, broth, and spices, and bring to a boil. Cover, reduce heat to low, and simmer for about 35 minutes, until the peas and carrots are tender.
3. Carefully pour soup into a food processor or blender and whirl on high for a few seconds so everything is smooth and pureed. Pour soup back into the saucepot, season with more salt if needed, and ladle into 4 bowls, topping each bowl with a handful of chopped egg.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user JENNILACEY.
2. Once the onions have turned golden, add the split peas, carrots, broth, and spices, and bring to a boil. Cover, reduce heat to low, and simmer for about 35 minutes, until the peas and carrots are tender.
3. Carefully pour soup into a food processor or blender and whirl on high for a few seconds so everything is smooth and pureed. Pour soup back into the saucepot, season with more salt if needed, and ladle into 4 bowls, topping each bowl with a handful of chopped egg.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user JENNILACEY.
Nutritional Info Amount Per Serving
- Calories: 135.3
- Total Fat: 4.1 g
- Cholesterol: 93.0 mg
- Sodium: 750.6 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 5.0 g
- Protein: 7.7 g
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