Monday, 19 Aug 2019
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Simple Split Pea Soup

Simple Split Pea Soup

It has been downright cold here this past week which would probably explain why we’ve been featuring soups so much lately.  I love split pea soup but I don’t make it that often and I’m not sure why.  This recipe is so super simple yet flavorful and it won’t leave you feeling weighed down.  Luckily I made a super big batch and I’ll have plenty of soup to last me the rest of the winter.

Sarah

Ingredients:

  • 2 tbsp olive oil
  • 2 large onions, chopped
  • 2 cups dried green split peas, debris removed and rinsed
  • 8 cups low sodium vegetable stock or water
  • juice from 1/2 lemon
  • zest from 1 lemon
  • sea salt to taste

Preparation:

  1. In a large soup pot over medium high heat add the olive oil and onions.  Sprinkle with sea salt and stir.
  2. Cook the onions until they soft and translucent, about 10-12 minutes.
  3. Add the split peas and stock and bring to a boil.  Reduce to a simmer and cook for about 45-60 minutes or until the peas are tender.
  4. Remove from heat and using an immersion blender, process the soup until smooth (I like just a bit of texture so I stop blending right before it’s completely smooth).  *Be careful when using an immersion blender in hot liquids – be sure to follow the manufacturer’s instructions. (You can also transfer the soup to a blender and working in batches process until smooth)
  5. Stir in the lemon juice and add sea salt to taste.
  6. Garnish with lemon zest and enjoy!

Yield:

Makes approximately 14-16 cups.

Notes:

Leftover soup can be stored in the fridge for up to 5 days or in freeze safe containers in the freezer for up to 6 months.

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Simple Split Pea Soup
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