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:

In a large soup pot over medium high heat add the olive oil and onions. Sprinkle with sea salt and stir.
Cook the onions until they soft and translucent, about 10-12 minutes.
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.
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)
Stir in the lemon juice and add sea salt to taste.
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.