Believe it or not, my first sip of split pea soup took place when I was an adult. Yes, that is a fact! And to be honest, I’ve been a little disappointed with the number of split pea soups I’ve had at different restaurants – they’re either bland with no flavor or extremely salty. Could this be because split pea soup is commonly made with ham or bacon? I suppose that could be a reason for its flavor profile. Well, I think I found my favorite recipe! Call me biased, but this particular one that I am sharing with you has just the right balance of flavor and amount of salt for my taste! I'm sure even kids will enjoy this creamy soup. The flavor in this creamy soup is all thanks to the leeks and other aromatic herbs, adding a heartier and sweeter taste to this nutritious soup.
Green split peas are probably the least of legumes that get attention. They have a variety of nutrients, are low-calorie, and are a great plant-protein source. They are also an excellent source of fiber, providing almost half of your daily value for the day in just ¼ cup of uncooked green split peas. And because of it’s high fiber content, this legume can really keep you satiated and help lower the risk of high cholesterol levels. For more health-related information about beans and legumes, be sure to visit the Thrive Cuisine web page.
Having a bowl of split pea soup has many health advantages but I would encourage you to prepare this soup so you can enjoy and savor every bite of this creamy soup, whatever the weather may be. I cozied up to this bowl of soup with one ounce of crackers and I have to say, it was a very delicious and filling dinner!
Serves: 4-5 servings
Times: 50-60 minutes
Ingredients
- 1 cup green split peas, rinsed
- 1 tablespoon canola oil
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 large leek, washed and chopped
- 2 cloves garlic, minced
- 2 bay leaf
- ¼ teaspoon turmeric
- 1 ½ teaspoon dry basil
- 5 cups of water or low-sodium vegetable broth
- Salt and pepper to taste
Directions
In a large pot, heat canola oil over medium heat. Add leek and garlic and sauté until leek has soften.
Add celery, carrots, and spices to the pot and cook for about 5-10 minutes.
Add split peas and water/broth to the pot, bring to simmer and cook for about 30-40 minutes or until split peas are well cooked. Adjust taste with salt and pepper.
Pour mixture in food processor or use an immersion blender to blend all ingredients (remove bay leaf prior to blending).
Gradually add hot water to mixture to reach desired consistency.
Content updated on 6/17/2017