Many of you were delighted with the lentil soup recipe that I published a few weeks ago. Today’s recipe for pea soup is similar. It’s a delicious, healthy, textured soup made from an incredibly short list of ingredients. Seriously, only five! In this version there are no ham sprouts, only green peas and onions that are tenderly cooked, partially pureed, seasoned and flamed with a topping.
Like many lentil soups, this one offers many of the same nutritional benefits – a good amount of vegetable protein and lots of staying power. It’s hearty and filling, and warms up even better later in the day. Many health food stores have dried peas that I picked up in the garbage can at Whole Foods Market.
Split pea soup: finishing touches
I like to finish each bowl with a generous splash of golden olive oil, a few spots of lemon peel, and a hint of smoked paprika to add a smoky depth to the soup. If you have spring onions or roasted nuts on hand (picture), great! Throw something up too.
Hope you enjoy the soup, and for those of you who have never split peas, this may be the right time to try it!
Some of you had great suggestions for tweaks and variations in the comments. Here are a few that caught your eye.
Renae took the soup in a herbaceous direction. “This soup is divine. I added fennel and sage to give it a warmer texture. I used almond milk to thin it out as you mix it.”
Jesper remarked, “Great looking soup. Instead of using diced bouillon, I use the water left over from cooking chickpeas. I usually cook it with an onion, a clove of garlic or two, black peppercorns and a bay leaf. The result is one slightly flavored vegetable broth that also freezes well. “
I like Christine’s style: “I like to add a few side dishes like chopped fresh marjoram, oregano, thyme, and a good pinch of hot sauce! Sometimes a swirl of hot mustard is great too.”
And if you’re looking for more lentil or legume based soups, I really love this coconut red lentil soup and this green lentil soup with curry brown butter.