Mediterranean Split Pea Soup

This vegan recipe is a tasty and nutritious recipe for Mediterranean Split Pea Soup. This substantial soup, made with simple, clean ingredients, tastes even better on the second day. The beautiful brightness of fresh parsley is added.  Gluten-free and vegan.

This recipe is very filling and ideal for cold weather. It offers some balance over the holiday season and is rich in nutrients that keep you healthier.

Tips for making this recipe:

While preparing the remaining ingredients, begin by boiling the split peas in unsalted water.
Your split peas might not soften all the way through, so make sure they’re not outdated.
The soup will have so much more flavor depth if your onions are lightly caramelized.

For even more fresh flavor, try making your vegetable broth with this simple recipe.

Ingredients:

• Dried thyme: 1/2 tsp.
• Vegetable broth: 6 cups.
• Finely chopped garlic clove: 4.
• Tomatoes: 1/2 cup.
• Salt: 1 tsp.
• Garlic clove: 4
• Dried marjoram: 1 tsp.
• Carrots: 2 medium.
• Dijon’s mustard: 2 tsp.
• Lemon
• Sparsely: 1/2 cup.
• Rosemary: 1 tbsp.
• Onion: 1
• Water: 4 cups.
• Bay leaves: 2
• Black pepper: 1/2 tsp.
• Olive oil: 3 tbsp.
• Salt

Instructions:

1. After cleaning, place the split peas in a saucepan with one quart of unsalted water, boil, and reduce for half an hour.
2. An onion should start to caramelize and have brown edges after ten minutes on medium-high flames, sautéing in olive oil in a different soup pot.
3. For an additional five minutes, fry the carrots and garlic.
4. Incorporate the vegetable broth, sun-dried tomatoes, and smoked paprika, and then add the rosemary, bay leaves, thyme, marjoram, and Dijon mustard.
5. Add the split peas after draining.
6. For half an hour, simmer over a moderately low flame while venting the cover and stirring from time to time. Prepare whenever the peas are tender and crumbled.
7. Just before serving, add some fresh parsley and a squeeze of lemon.

Notes:

• A few users reported that the split peas did not fully soften, so we made adjustments to the original recipe.  In the updated version, split peas are first cooked in unsalted water.
• If preferred, top the split pea soup with crossing, bread crumbs, or croutons. Soup may be frozen or stored in a cooler for almost a week.
• Cook in an instant pot instead; for stages two and three, use the sauté mode. For fifteen minutes, use the pressure cooker setting on high. To get the appropriate consistency, add extra broth.

Nutritional facts:

Carbohydrates: 15.1 g.

Saturated fat: 1.4 g.

Protein: 9.2 g.

Sodium: 357.1 mg.

Calories: 149 kcal.

Cholesterol: 0 mg.

Fat: 7.3 g