Split Pea Soup With Chunky Vegetables
Description
This comforting split pea soup offers a delightful contrast of textures, combining a smooth, velvety pea base with chunky, tender vegetables. The earthy sweetness of the yellow split peas pairs beautifully with the natural sugars of sweet potatoes and the bright crunch of broccoli. Infused with aromatic garlic, onion, and dried dill, this dish is packed with plant-based protein and fiber. It is an ideal meal for chilly evenings, offering warmth and satisfaction without heavy richness. Perfect for meal prep, the flavors deepen as it sits, making it even more delicious the next day. Serve with crusty bread for a complete, wholesome meal.Ingredients
Directions
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Soak the yellow split peas in 4 cups of water for at least 4 hours, or overnight.
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Drain the soaking water and place the peas in a medium saucepan with the remaining 2 cups of water.
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Bring the peas and water to a boil, then reduce heat to low and simmer, covered, until the peas are very soft and beginning to break down, about 20 to 25 minutes.
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Add the chopped plum tomatoes to the pot and continue simmering for 5 minutes.
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Remove the pot from heat. Ladle 2 cups of the pea and tomato mixture into a blender or food processor.
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Puree the mixture until smooth, adding a splash of water if needed to help it blend.
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Return the pureed mixture to the saucepan and stir well to combine with the chunky peas. Cover and keep warm on low heat.
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In a separate large deep pot, combine the chopped onion, garlic, dried dill, and cubed sweet potatoes with 2 cups of water.
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Bring the vegetable mixture to a boil, then reduce heat and simmer for 6 to 7 minutes until the onions are translucent.
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Add the broccoli florets to the pot and simmer for another 6 to 8 minutes, until the broccoli and sweet potatoes are tender but still hold their shape.
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Pour the blended split pea mixture into the pot with the vegetables. Stir gently to combine.
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Reduce heat to low, cover, and cook gently for 5 to 10 minutes to heat everything through and allow flavors to meld.
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Serve hot, garnished with fresh chopped parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 214.9kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 56.2mg3%
- Total Carbohydrate 45.8g16%
- Dietary Fiber 10.0g40%
- Sugars 17.3g
- Protein 7.5g15%
* 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
Soaking the split peas ensures they cook evenly and reduces the overall cooking time. If you are short on time, you can skip soaking but increase the simmering time to 45-60 minutes until tender.
For a richer flavor, saut&# 195;© the onion and garlic in a little olive oil before adding the water and sweet potatoes.
This soup stores well in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of water if the soup has thickened too much.
Feel free to substitute the yellow split peas with green split peas for a slightly different flavor profile, though the color will be greener.
The broccoli is added late in the cooking process to maintain its vibrant color and nutritional value. Do not overcook it.
