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Easy Vegetarian Split Pea Soup by Kristy Small serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Recipe from 101cookbooks.com

Ingredients:

1 TBSP

Extra Virgin Olive Oil

Large Onions, chopped

1/2 tsp

fine grain sea salt

2 Cups

dried split peas, picked and rinsed

5 Cups

water or vegetable broth

juice of 1/2 lemon

smoked paprika to taste

olive oil to drizzle

Directions:

Add olive oil to a big pot over med-high heat. Stir in onions and salt and cook until the onions soften, just a minute or two. Add the split peas and water. Bring to a boil, dial down the heat, and simmer for 20 minutes, or until the peas are cooked through (but still a touch al dente). Using a large cup or mug ladle half of the soup into a bowl and set aside. Using a hand blender (or regular blender) puree the soup that is still remaining in the pot. Stir the reserved (still chunky) soup back into the puree - you should have a soup that is nicely textured. If you need to thin the soup out with more water (or stock) do so a bit at a time. Stir in the lemon juice and taste. If the soup needs more salt, add more a bit at a time until the flavor of the soup really pops.

Ladle into bowls or cups, and serve each drizzled with olive oil and topped with a good pinch of smoked paprika and a touch of lemon zest.

Recipe from http://www.101cookbooks.com/archives/vegetarian-split-pea-soup-recipe.html

Categories:

Crock Pot Cooking
Dairy Free
Fall/Winter
Low Carb
Low Fat
Main Dishes
Peanut/Nut Free
Smart Budget Foods
Soups
Vegetables
Vegetarian/Vegan
Wheat Gluten Free