Split Pea Soup with Vegetables
Simple and nourishing, this is one of my go-to soups. Play around with different vegetables as you like (chard or kale for the spinach, etc.), and add more or less broth to your taste. Additional spices and flavors might include cumin, turmeric, or even a bit of coconut milk.
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 ribs celery, cut into ¼-inch pieces
- ½-1 tsp curry powder
- 2 cups dried split peas, rinsed and picked through
- 4 cups vegetable broth
- 2-3 cups water
- 4 cups baby spinach
- Salt and pepper to taste
Instructions
- In a large soup pot over medium heat, warm the olive oil. Add the onion, carrots and celery, and cook until soft about 5-7 minutes. Add a splash or two of water if needed. Stir in the dried spices, cover the pot, reduce heat to simmer, and cook for another 5 minutes.
- Add the split peas and the vegetable broth. Bring to a boil, then lower and simmer, half-covered, for 1 to 1 ½ hours. Add water as necessary if the split peas absorb too much broth, or you prefer a more brothy soup.
- Test split peas; when fairly soft, stir in the spinach and cook until wilted. Season with salt and pepper.
- Soup can be stored in a glass air-tight container in the fridge for 3 days.
Nutrition
Serving: 1 bowlCalories: 34kcalCarbohydrates: 3gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 647mgPotassium: 114mgFiber: 0.5gSugar: 1gVitamin A: 2211IUVitamin C: 6mgCalcium: 23mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!