Prep Time::20 mins
Cook Time:: 1 hr 25 mins
Total Time:: 1 hr 45 mins
Servings::4
Yield::4 servings
Ingredients
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Soup:
2 tablespoons olive oil
2 cups diced onion
¾ cup finely diced carrot
⅔ cup finely diced celery
2 teaspoons minced garlic
6 cups low-sodium vegetable broth, or more as needed
1 ¼ cups dried green split peas
2 sprigs fresh thyme
1 bay leaf
½ teaspoon salt, or more to taste
¼ teaspoon ground black pepper
Gremolata:
½ cup finely chopped fresh parsley
¼ cup finely chopped sun-dried tomatoes
¾ teaspoon garlic, minced
¼ teaspoon smoked paprika
¼ teaspoon salt
Directions
Heat oil in a large pot over medium heat. Add onion, carrot, and celery; cook until softened, about 6 minutes. Stir in garlic; cook 30 seconds more. Stir in broth, split peas, thyme, bay leaf, salt, and pepper; bring to a boil. Reduce heat to low; simmer, partially covered, until peas are falling apart, about 1 1/4 hours.
Meanwhile, stir together parsley, sun-dried tomatoes, garlic, paprika, and salt in a small bowl.
Remove thyme sprigs and bay leaf from soup; discard. Add more broth or water to thin as desired, and more salt to taste. Serve topped with gremolata.
Cook's Notes:
Substitute vegetable broth with chicken broth if preferred.
If you prefer creamy soup, puree with an immersion blender or in several batches in a regular blender.
This recipe is from "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet" by Ellie Krieger, from Da Capo Lifelong Books. (C) Copyright 2019 Ellie Krieger