Let’s be real: bright green split peas that turn a murky olive green color aren’t the easiest thing to photograph – but I made this soup last night and I had to share because it was so filling, comforting and delicious. Did you know that green split peas have 11 grams of protein per serving??! That is pretty high!
Split pea soup is not for everyone; but I personally have always loved it since I was a little girl. Yes, it was condensed out of a can, but I just LOVED it! When I got married in 2010, I started making my own and I haven’t turned back since! It couldn’t be easier and it is even better when you use your own stock. I just made some vegetarian stock here.
- 1 pound split peas
- 1 Tablespoon olive oil
- 1 medium onion, diced
- 4 celery ribs, diced
- 3 carrots, diced
- 4 garlic cloves, sliced
- ½ teaspoon garlic powder
- 1 teaspoon ground coriander
- ½ teaspoon nutmeg
- 1 teaspoon kosher salt
- freshly cracked black pepper to taste
- 2-2.5 quarts vegetable stock (you can use water, but add more vegetables or spices for added flavor)
- 1 tablespoon lemon zest from one lemon, optional
- Sweat the vegetables in olive oil until soft and translucent. Add the split peas and spices.
- Cover with water and bring to a boil, then simmer until peas are completely soft and the soup gets thick and creamy. Approximately 30-40 minutes on low flame.
- You can add the lemon zest or lemon juice at the end if desired for a little brightness.