Vegetarian Split Pea Soup
Servings: 4
This hearty, 1-pot vegetarian split pea soup recipe is simmered with tender carrots, savory garlic, and fragrant thyme to create a cozy, flavor-packed meal. Easy to make and perfect for lunch or dinner any day of the week!
Equipment
- stove
Ingredients
- 1 tbsp avocado oil
- 1 leek white and light green parts only, halved, washed well, and thinly sliced
- 1 yellow onion finely chopped
- 2 carrots peeled and cut into thin rounds
- 2 celery stalks thinly sliced
- 2 cloves garlic cloves minced
- ½ tsp sea salt, unrefined
- ½ tsp black pepper, ground ground
- 1 cup dried green split peas about 12 oz.
- 1 tbsp fresh thyme plus more for serving
- 2 bay leaves
- 4 cups vegetable stock
- 1 tbsp fresh lemon juice
- 1 tbsp whole grain mustard
For Topping:
- smoked paprika
- 2 green onions
- fresh thyme
Instructions
- Sauté the leek, onion, carrot, and celery in 2 tbs avocado oil. Season with salt and pepper then stir occasionally, until the vegetables are softened, about 8 minutes. Add the garlic and sauté for 45 more seconds.
- Add fresh thyme, bay leaves, vegetable stock and green split peas. Cover and reduce heat to low for 1 hour (or until split peas are soft and partially broken down). Remove bay leaves before serving.
- Mix in the mustard and lemon juice. Serve with paprika, green onions, salt and pepper.
Notes
- To make this onion-free, sub the yellow onion with another leek.
- This may make extra servings. To freeze, allow to cool completely. Store in freezer-safe containers and freeze.
- Dried thyme can be substituted in a pinch.
Nutrition
Calories: 259kcal, Carbohydrates: 41g, Protein: 14g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 49mg, Potassium: 722mg, Fiber: 16g, Sugar: 8g, Vitamin A: 5742IU, Vitamin C: 15mg, Calcium: 81mg, Iron: 4mg