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Green Split-Pea Soup

Green Split-Pea Soup recipe image
This comforting Green Split-Pea Soup is a hearty, plant-based meal that relies on the natural creaminess of split peas to create a rich texture without any dairy. The dish is infused with the aromatic warmth of cardamom, rosemary, and thyme, balanced by the sweetness of slow-cooked carrots and onions. Perfect for cold evenings, it is simple to prepare using a hands-off baking method that allows the flavors to meld together beautifully. Serve it with crusty bread for a satisfying, home-style dinner that is both nourishing and delicious.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 400.7
Dietary: Vegan
Description
This comforting Green Split-Pea Soup is a hearty, plant-based meal that relies on the natural creaminess of split peas to create a rich texture without any dairy. The dish is infused with the aromatic warmth of cardamom, rosemary, and thyme, balanced by the sweetness of slow-cooked carrots and onions. Perfect for cold evenings, it is simple to prepare using a hands-off baking method that allows the flavors to meld together beautifully. Serve it with crusty bread for a satisfying, home-style dinner that is both nourishing and delicious.
Ingredients
  • Green split peas, picked over and rinsed
  • Carrots, cut into chunks
  • Leek, white part only, cut lengthwise in half
  • Onion, halved lengthwise
  • Garlic cloves, peeled
  • Fresh thyme (or 1/2 teaspoon dried thyme)
  • Finely chopped fresh rosemary (or 1/4 teaspoon dried rosemary, crushed)
  • Bay leaf
  • Ground cardamom
  • Water
  • Salt, to taste
  • Ground black pepper, to taste
  • Fresh minced dill, for garnish (optional)
Directions
  1. 1
    Preheat oven to 450°F (230°C).
  2. 2
    In a soaked 4-quart clay pot or a Dutch oven, combine the rinsed green split peas, carrots, leek, onion, garlic, thyme, rosemary, bay leaf, and cardamom.
  3. 3
    Pour in 6 cups of water, ensuring ingredients are submerged.
  4. 4
    Cover the pot and place it in the cold oven, then set the temperature to 450°F (232°C).
  5. 5
    Bake until the peas are soft and mushy, about 1 to 1 1/4 hours.
  6. 6
    Check the soup by stirring; the peas should break down easily.
  7. 7
    Using a slotted spoon, remove and discard the carrots, leek, onion, thyme sprig, and bay leaf.
  8. 8
    Mash the softened garlic cloves directly into the soup for extra flavor.
  9. 9
    Season to taste with salt and ground black pepper.
  10. 10
    Ladle into bowls and garnish with fresh minced dill before serving.

Nutrition Facts

Servings 6 cups

Amount Per Serving
Calories 400.7kcal
% Daily Value *
Total Fat 5.5g9%
Saturated Fat 0.8g4%
Sodium 150mg7%
Total Carbohydrate 85.9g29%
Dietary Fiber 26.8g108%
Sugars 12.8g
Protein 17.7g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/green-split-pea-soup/