Description
A warm and hearty yellow split pea soup with a naturally creamy texture and rich savory flavor. This comforting dish is simple, nourishing, and perfect for cozy meals.
Ingredients
- 2 cups yellow split peas, rinsed
- 1 small onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil or butter
- 6 cups vegetable broth
- 1 bay leaf
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp turmeric or cumin
- Fresh parsley for garnish (optional)
Instructions
- Rinse the yellow split peas thoroughly under cold water and set aside.
- Heat olive oil or butter in a large pot over medium heat.
- Add chopped onion, carrots, and celery and cook until softened.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Add the split peas, vegetable broth, bay leaf, salt, black pepper, and turmeric or cumin.
- Bring the mixture to a boil, then reduce heat and let it simmer gently.
- Cook for 40–50 minutes, stirring occasionally, until the peas are soft and the soup thickens.
- Blend part or all of the soup if a smoother texture is desired.
- Remove the bay leaf and adjust seasoning if needed.
- Serve warm, garnished with fresh parsley if desired.
Notes
- No soaking is required, but rinsing the split peas is important.
- Add diced potatoes for a heartier version.
- Smoked paprika can add a deeper flavor.
- A squeeze of lemon juice brightens the taste.
- The soup thickens as it sits; add broth or water when reheating.
- Store in the refrigerator for up to 4 days.
- Freeze for up to 2 months in airtight containers.
- Blend for a smoother, creamier consistency if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 16 g
- Protein: 16 g
- Cholesterol: 0 mg
