Many of you were passionate about the lentil soup dish I published a couple of weeks back. Today’s split pea soup dish is comparable in spirit. It’s a scrumptious, healthy, textured soup made from an impossibly list of active ingredients. Seriously, simply 5! No ham hocks in this variation, merely green split peas and onions prepared till tender, partly pureed, experienced and flared out with garnishes.
Like lots of lentil soups, this one provides a lot of the exact same dietary advantages – a great quantity of veggie protein and lots of remaining power. It is hearty and filling, and even much better reheated later on in the day. You can discover dried split green peas in lots of health foods shops, I selected these up in the bin area at Whole Foods Market.
SplitPea Soup: Finishing Touches
I like to complete each bowl with a generous drizzle of golden olive oil, a couple of flecks of lemon enthusiasm, and a cleaning of smoked paprika to offer the soup some smoky depth. If you have actually scallions or toasted nuts on hand (envisioned), excellent! Toss some on also.
Hope you delight in the soup, and for those of you who have actually never ever attempted split peas, this may be the time to provide a go!
A variety of you had excellent ideas for tweaks and variations in the remarks. Here are a couple that stood apart.
Renae took the soup in a more herb-forward instructions. “This soup is divine. I added fennel and sage to give it a warmer texture. Used almond milk to thin it out while blending.”
Jesper kept in mind, “Great looking soup. Instead of using cubed bouillon, I use the water left over from cooking chick peas. Usually I cook them with an onion, a garlic clove or two, black pepper corns and a bay leaf. The result is a lightly flavored vegetable stock, and it freezes well, too.”
And if you’re trying to find more lentil or pulse based soups, I truly enjoy this Coconut Red Lentil Soup, and this Green Lentil Soup with Curried BrownButter