Yellow Split Pea Soup
Ingredients
The soup base
-
2
cups
dried split yellow peas
-
6
cups
water
-
1
tablespoon
extra virgin olive oil
-
2
large
onions, chopped
-
½
teaspoon
fine-grain sea salt
-
3
cups
water (for stock)
The yogurt topping
-
1
7-ounce container
Greek yogurt
-
½
cup
shredded unpeeled cucumber
-
1
clove
garlic, mashed and minced
-
scant ¼
cup
fresh mint, chopped
-
1
pinch
salt
Garnishes
-
to taste
chopped olives
-
to drizzle
more olive oil
Instructions
- Bring 6 cups of water to a boil in a large saucepan, add the yellow split peas, and cook until tender, about 20-30 minutes.
- Drain the peas, season with salt to taste, and set aside.
- In a large pot over medium-high heat, add olive oil and sauté onions with salt until softened.
- Add the cooked split peas and stock/water to the pot, bring to a simmer, and cook for a few minutes.
- Remove half of the soup and set aside, then puree the remaining soup in the pot using a blender.
- Stir the reserved chunky soup back into the pureed soup for texture.
- Adjust the consistency with more water or stock if needed, and season with salt to taste.
- Prepare the yogurt topping by mixing yogurt, cucumber, garlic, mint, and salt in a bowl.
- Serve the soup in bowls topped with a dollop of yogurt, a drizzle of olive oil, chopped mint, and olives.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
15g
Sodium
400mg
Cholesterol
10mg
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