Middle Eastern · Dinner
Split Pea Soup
A thick, rustic legume soup built on split peas simmered with onion, carrot, celery, garlic and cumin until they break down into a creamy base, finished with lemon juice and a swirl of olive oil. Warmly spiced with cumin and coriander, served with flatbread on the side.
$2
10 minsPrep
40 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
446Calories
31.1gProtein
3.8gFat
72.7gCarbs
11.8gSugar
26.6gFiber
745mgSodium
0mgChol
0.6gSat Fat
1320mgPotassium
143mgCalcium
6.3mgIron
0mcgVitamin B12
21mgVitamin C
vegetarian
vegan
gluten-free
high-fiber
low-calorie
herb-salt
vegan
gluten-free
low-calorie
Instructions
1
Prep
rinse the split peas under cold running water in a sieve and drain, then finely chop the onion, carrot, celery and garlic.
2
Sweat
warm the olive oil in a small saucepan over medium heat and sweat the onion, carrot and celery for 5 minutes until translucent.
3
Bloom
stir the garlic, cumin and coriander into the pan; cook over medium heat for 1 minute until fragrant.
4
Simmer
add the split peas and vegetable stock, bring to a boil over high heat, then reduce to low and simmer uncovered for 35 minutes until creamy.
5
Finish
stir the lemon juice into the soup and season with salt and pepper to taste.
6
Plate
ladle the soup into a bowl, scatter parsley over the top and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g dried split peas
- 11 onion
- 11 carrot
- 22 celery stalk
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp ground coriander
- 3 1/2 cups840ml vegetable stock
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp lemon juice
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp parsley
