Description
A creamy and flavorful green split pea soup, enriched with sautéed vegetables and herbs for a comforting meal.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 2 large carrots, chopped
- 1 large onion, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, grated
- 1½ teaspoon cumin
- 6 cups vegetable broth (start with 4 cups)
- 2 cups dried green split peas
- 1 bay leaf
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon salt (or more to taste)
- ½ teaspoon black pepper
- ¾ pound potatoes (optional, peeled and cut into bite-sized chunks)
- 5 ounces (5 cups) spinach (optional)
Instructions
- Warm up 2 tablespoons extra virgin olive oil in a large pot until it shimmers, then add the chopped carrots, onion, and celery. Sauté them on medium heat for 5 minutes, stirring often to prevent burning and allowing them to soften.
- Add 4 cloves of grated garlic and 1½ teaspoon cumin to the softened vegetables. Sauté for another minute until the garlic becomes fragrant and nutty, releasing its aroma.
- Pour in 6 cups of vegetable broth (begin with 4 and adjust later), followed by 2 cups of dried green split peas, 1 bay leaf, 1 teaspoon dried oregano, ½ teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon black pepper. Stir well, cover with a lid, and bring the mixture to a boil.
- Once boiling, crack the lid open slightly, lower the heat, and let the soup simmer on medium-low heat. Allow it to cook for approximately 30 to 45 minutes from the boiling point, stirring occasionally until the split peas are tender.
- As you check for doneness, taste the peas to ensure they are ready. If needed, add more broth to achieve your desired consistency, stirring often to keep it from sticking.
- If using potatoes, incorporate ¾ pound of peeled and chopped potatoes into the soup about 10 minutes after adding the split peas. This will ensure they cook through without becoming mushy.
- For a creamier texture, blend 2 to 3 cups of the soup with an immersion blender until smooth, then stir it back into the pot.
- Give it a final taste and adjust the seasoning for salt and consistency, adding more broth for a thinner soup. Serve in bowls garnished with fresh thyme, a drizzle of extra virgin olive oil, and warm crusty bread.
Notes
Avoid rushing the sauté and simmering steps to develop deep flavors. Consider adding spinach for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4g
- Sodium: 600mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg