Greek · Lunch
Split Pea Soup With Vegetables
A rustic Greek split pea soup built on split peas simmered until they collapse into a thick puree with onion, carrot, celery, and garlic. Finished with olive oil and lemon juice, it carries a savory vegetable base without meat, garnished with fresh dill and a swirl of olive oil.
$2
10 minsPrep
40 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
447Calories
26.5gProtein
13.1gFat
61.2gCarbs
10.9gSugar
23.8gFiber
417mgSodium
0mgChol
1.8gSat Fat
1040mgPotassium
87mgCalcium
4.8mgIron
0mcgVitamin B12
12mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
herb-salt
hidden-gems
vegan
gluten-free
Instructions
1
Prep
Rinse the split peas under cold running water in a fine sieve until the water runs clear, discarding any discolored peas or debris.
2
Simmer
Add split peas, onion, carrot, celery, and garlic to a saucepan with vegetable stock. Bring to a boil, then reduce to low and simmer uncovered for 35 minutes until peas collapse.
3
Blitz
Remove from heat and blend the mixture with an immersion blender until smooth and creamy. Stir in lemon juice, salt, and black pepper to taste.
4
Plate
Ladle the soup into a bowl, scatter fresh dill over the top, and finish with a drizzle of olive oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz420g split peas
- 3.6 oz100g onion
- 3.2 oz90g carrot
- 4 tbsp4 tbsp celery
- 2 clove2 clove garlic
- 2 tbsp28g olive oil, plus extra for drizzling
- 2 1/2 cups600ml vegetable stock
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp fresh dill
