Description
A comforting bowl of nutrient-rich soup made with split peas and turmeric, perfect for busy weeknights.
Ingredients
Scale
- 1 medium yellow onion
- 3 medium garlic cloves
- 3 stalks celery
- 2 medium carrots
- 2 medium Yukon potatoes
- 1 medium lemon
- 1 cup dry split green peas
- 4 cups vegetable broth (low sodium preferred)
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp ground turmeric
- 1 bay leaf
- 1/4 tsp sea salt (optional)
- 1/4 tsp crushed red pepper flakes (optional)
- 1/4 cup nutritional yeast (optional)
Instructions
- Dice onion, celery, and carrots; set aside. Mince garlic and set aside. Dice potatoes (no need to peel) and set aside. Juice lemon and set aside. Measure and combine dry spices. Rinse split green peas and set aside.
- Heat 1/4 cup water in a large pot over medium-high heat. Add onions and sauté for several minutes, adding water as needed to prevent sticking.
- Add celery and carrots, cooking until tender, adding more water as needed.
- Add minced garlic and cook for one minute, stirring continuously.
- Add dry seasonings and stir to combine.
- Add vegetable broth, split peas, and potatoes, stirring to combine.
- Bring soup to a boil, cover, and reduce heat to a simmer for 45-50 minutes, until peas and potatoes are very soft.
- Remove bay leaf and puree the soup to the desired consistency.
- Add lemon juice and nutritional yeast to taste.
- Adjust salt and pepper if desired. Serve warm.
Notes
Serve with whole-grain bread. Store in an airtight container in the fridge for up to five days or in the freezer for up to three months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg