Paul And Linda Mccartney’S Green Pea Soup

This vibrant green pea soup is a staple of vegan comfort food, combining the earthy depth of green split peas with the subtle sweetness of orange lentils. Simmered slowly with aromatic onions, celery, leeks, and tomatoes, the vegetables break down to create a naturally thick, velvety texture without the need for cream. The dish is simple to prepare, requiring just basic pantry staples and a bit of patience. It is perfect for chilly evenings, meal prep, or as a nutritious starter that leaves room for a hearty main course. The flavor profile is savory and wholesome, relying on fresh herbs and peppercorns for seasoning rather than heavy spices.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 10

Calories: 107.9

Dietary: Gluten-free, Vegetarian

Description

This vibrant green pea soup is a staple of vegan comfort food, combining the earthy depth of green split peas with the subtle sweetness of orange lentils. Simmered slowly with aromatic onions, celery, leeks, and tomatoes, the vegetables break down to create a naturally thick, velvety texture without the need for cream. The dish is simple to prepare, requiring just basic pantry staples and a bit of patience. It is perfect for chilly evenings, meal prep, or as a nutritious starter that leaves room for a hearty main course. The flavor profile is savory and wholesome, relying on fresh herbs and peppercorns for seasoning rather than heavy spices.

Ingredients

1/2 pound Green split peas
1/4 pound Orange lentils
1 1/2 lg Onions -- quartered
4 Stalks Celery -- including leaves -- rinsed & chopped
2 medium Tomatoes -- peeled and chopped
2 large Leeks; white part only -- cut into 1-inch chunks
5 cups Water
1/4 lb Butter or soy margarine
to taste Crushed black peppercorn
to taste Sea salt

Directions

1
Rinse the green split peas and orange lentils thoroughly in cold water.
2
Place the rinsed split peas, lentils, quartered onions, chopped celery, peeled tomatoes, and leek chunks into a large pot.
3
Cover the ingredients with about 5 cups of water, ensuring they are submerged.
4
Bring the pot to a boil over high heat.
5
Once boiling, reduce the heat to low and cover the pot partially.
6
Simmer gently for about 1 hour and 30 minutes, or until the split peas and lentils are soft and the soup has thickened.
7
Add the butter or soy margarine and stir until completely melted and incorporated.
8
Season with crushed black peppercorns and sea salt to taste.
9
Serve hot.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 107.9kcal

% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 40.9mg2%
Total Carbohydrate 20.1g7%
Dietary Fiber 7.7g31%
Sugars 6.6g
Protein 6.7g14%

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

Note

For a smoother texture, you can blend the soup with an immersion blender before serving.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup may thicken as it cools; add a splash of water to loosen if reheating.

This recipe is vegan if you use soy margarine instead of butter.

If you prefer a spicier kick, add a dash of red pepper flakes or a pinch of cayenne during the simmering stage.

Keywords: green pea soup, split peas, lentils, vegan soup, plant based, comfort food, healthy dinner, simmered soup, celery, leeks, tomatoes, onions, meal prep, warm soup, easy recipe, vegetarian, protein rich, home cooking, simple soup

Read it online: https://www.chefs-mate.com/recipe/paul-and-linda-mccartneys-green-pea-soup/