Simple Vegetarian Split Pea Soup
Many of you were excited about the lentil soup recipe I posted a few weeks ago. Today's split pea soup recipe is similar in spirit. It's a delicious, healthy, and textured soup made from an incredibly short list of ingredients. Seriously, just five! No ham in this version, just green split peas and onions cooked […]
Many of you were excited about the lentil soup recipe I posted a few weeks ago. Today's split pea soup recipe is similar in spirit. It's a delicious, healthy, and textured soup made from an incredibly short list of ingredients. Seriously, just five! No ham in this version, just green split peas and onions cooked until tender, partially mashed, seasoned and flared with toppings. A very good vegetarian split pea soup Like many lentil soups, this one offers many of the same nutritional benefits - a good amount of plant protein and lots of stamina. It's filling and filling, and even better reheated later in the day. You can find dried split green peas at many health food stores, I picked them up from the bin section of the Whole Foods Market. A very good vegetarian split pea soup

Split pea soup: final touches

I like to finish each bowl with a generous drizzle of golden olive oil, a few slices of lemon zest and a dusting of smoked paprika to give the soup a little smoky depth. If you have green onions or roasted nuts on hand (pictured), great! Throw some out too. Hope you enjoy the soup, and for those of you who have never tried split peas, maybe now is the time to give them a try!

Variations

A number of you had great suggestions for tweaks and variations in the comments. Here are a few that stood out. Renae took the soup in a more grassy direction. "This soup is divine. I added fennel and sage to give it a warmer texture. I used almond milk to thin it out while stirring." Jesper noted, “Great soup. Instead of using cubed broth, I use the water left over from cooking the chickpeas. Usually I cook them with an onion, garlic clove or two, black peppercorns and a bay leaf. a lightly flavored vegetable broth, and it freezes well too. " I like Christine's style, "I like to add some toppings like chopped fresh marjoram, oregano, thyme and a nice hint of hot sauce! Sometimes a swirl of hot mustard is also great." And if you're looking for more lentil or legume soups, I love this Red lentil coconut soup, and that Green lentil soup with brown butter curry.
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