Vegan Split Pea Soup with Spinach


4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 167.1
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 108.1 mg
  • Total Carbs: 37.1 g
  • Dietary Fiber: 14.3 g
  • Protein: 13.1 g

View full nutritional breakdown of Vegan Split Pea Soup with Spinach calories by ingredient


Introduction

I make this without salt. Some cayenne pepper would give it a little extra zip. I make this without salt. Some cayenne pepper would give it a little extra zip.
Number of Servings: 4

Ingredients

    1 Cup Chopped Yellow Onion
    1 Cup Chopped Carrots
    2 Stalks of Celery, chopped
    2 Cloves of Garlic, crushed
    1 tsp Canola Oil
    6 Cups Filtered Water
    1 Cup Dried Green Split Peas
    1/2 tsp Ground Cumin
    1/2 tsp Ground Ginger
    1/2 tsp Ground Coriander Seed
    1 tsp Dried Thyme
    4 Cups Fresh Baby Spinach
    Salt and Pepper to Taste




Directions

In a large saucepan, heat the oil over medium heat and add the onion. Saute until the onion becomes translucent and begins to turn golden. Then add carrots, celery, and garlic and saute for a few more minutes. Add the water and bring to a boil. Then add the split peas, cumin, ginger, coriander, and thyme (crush the thyme between fingers to bring out the flavor). When soup returns to a boil, cover and simmer for about 75 minutes or until peas are tender. Add spinach and simmer an additional 10 minutes. Divide into 4 bowls and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user THINCEIL.

Member Ratings For This Recipe


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    Very Good
    This is really tasty but I did change the flavourings a little - instead of garlic, cumin, ginger, coriander seed and thyme, I added 1 teaspoon dried mint, 1 1/2 tablespoons dried vegetable bouillon powder and the juice of 1/2 lemon (lowers the GI rating). Will definitely make again. - 4/8/09