SPLIT PEA SOUP: A CREAMY, GREENER, AND TASTIER PEA SOUP

split peas

🥗Healthier: green lentils

💰Cheaper: yellow split peas

Yellow split peas are often less expensive and have a similar texture.

carrots

🥗Healthier: sweet potatoes

💰Cheaper: frozen mixed vegetables

Frozen mixed vegetables can be more budget-friendly and add variety.

Thoroughly wash the squashes.

Wash the spring onions, cut the green parts into small pieces, set aside for serving.

Peel, wash, and dice the onion, set aside.

Sauté the diced onion in ½ cup of olive oil for 2-3 minutes on medium-high heat until translucent.

Add the squash skins (or grated squash) and stir for 1 minute.

Add 5 cups of chicken broth and cover the pot, bringing the mixture to a boil.

Wash 1 cup of dry split peas.

Once the mixture boils, add the washed split peas.

Cook on medium heat for 20-25 minutes, stirring occasionally, until the peas soften.

Add ¼ tsp ground black pepper and ½ tbsp salt.

Set the stove to medium-low and puree the ingredients using a hand blender.

Cover the pot and let the soup simmer for 8-10 minutes before turning off the stove.

Serve the Split Pea Soup hot, optionally with artisan bread, a spoonful of heavy cream, and garnished with spring onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary