Spring Pea Split Pea Soup

split peas

🥗Healthier: green lentils

💰Cheaper: dried beans

Green lentils cook faster and are lower in calories.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Water is a cost-effective base that can be flavored with seasonings.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are often cheaper and have a longer shelf life.

Heat a soup pot over medium heat and add a little bit of oil.

Add about 1 cup of leeks or onions and fennel to the pot.

Add a whole clove of garlic without chopping it.

Add a pinch of salt to draw moisture out of the vegetables and help cook them down for a few minutes.

Add 1 tablespoon of smoked paprika for flavor.

Sort through 2 cups of split peas on a sheet pan to remove any stones or twigs.

Add the sorted split peas to the pot with the smoked paprika and vegetables.

Pour in 6 cups of vegetable stock and bring to a simmer.

Let the soup simmer for about 30-40 minutes until the peas are soft.

Blend the soup, leaving some texture if desired.

Blanch fresh spring peas in boiling water for about 60 seconds, then transfer to chilled water to stop cooking.

Add the blanched spring peas to the soup along with fresh herbs, lemon juice, and lemon zest.

Add a little goat cheese, cutting it with a knife dipped in hot water for easier slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary