Split Pea & Roasted Veggie Soup
Outside my window there are low, grey clouds, no sun and stiff cold air. A cold front has finally hit central Texas. I stifled through the pantry, still in pajamas, searching for something to make for lunch. I found one bag of split peas and some veggies that needed to be used.
Split peas resemble lentils, both in taste and texture. Did you know split peas are a nutritional power house? I scanned the back of the bag and found that split peas have grams of 23 grams of protein, 17 grams of fiber and tons of iron in 3/4 of a cup.
I took that one bag of split peas and made two soups. Enjoy the two-in-one-post soup recipes!
Split Pea & Roasted Broccoli Soup
Recipe adapted from 101 Cookbooks
Yield: 3 servings
1 small head of broccoli, trees chopped
1 large yellow onion, roughly chopped
2 cloves garlic, kept whole
1 cup dried split green peas, picked and rinsed
2 1/4 cup vegetable broth
1/2 t. sea salt
EVOO for drizzling
juice of half a lemon
pinch of red pepper flakes if desired
- Place aluminum on cookie sheet and spread chopped veggies on top. Drizzle ~1 tablespoon EVOO, mix and roast on 400ºF for 25 minutes.
- Combine split peas and broth in a pot. Bring to a boil, then reduce the heat and simmer for 25 minutes.
- Place all the veggies, half of the split peas, salt and lemon juice in a blender/food processor. Puree until smooth. I added 3/4 cup of water to attain the consistency I wanted.
- Pour puree back into pot with reserved (still whole) peas and heat thoroughly.
- Spoon into bowls, drizzle with EVOO and top with red pepper flakes.
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Split Pea & Roasted Sweet Potato Soup
Recipe inspired by 101 Cookbooks
Yield: 3 servings
1 large sweet potato, peeled and diced
1 large yellow onion, roughly chopped
2 cloves garlic, kept whole
2 t. dried thyme
1 t. dried rosemary
1 cup dried split green peas, picked and rinsed
2 1/4 cup vegetable broth
1/2 t. sea salt
EVOO for drizzling
juice of half a lemon
walnuts and dried cranberries if desired
- Place aluminum on cookie sheet and spread chopped veggies on top. Drizzle ~1 tablespoon EVOO and rosemary. Mix and roast on 400ºF for 35 minutes.
- Combine split peas and broth in a pot. Bring to a boil, then reduce the heat and simmer for 25 minutes.
- Place all the veggies, split peas, salt and lemon juice in a blender/food processor. Puree until smooth. I added 1/2 cup of water to attain the consistency I wanted.
- Pour puree back into pot and heat thoroughly.
- Spoon into bowls, drizzle with EVOO and top with walnuts and cranberries.
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i love how simple soup is if you have all the ingredients!
I agree! I love how simple it is! I have never heard of putting broccoli in my split pea soup though!
The broccoli flavor was mellow and the recipe was definitely super simple!
I’ve never had split pea soup and I’m not really sure why. I mean, it isn’t the prettiest food out there, but I eat Mexican food and that stuff is so gross looking sometimes, haha! But seriously, you’ve inspired me – I need to try split pea soup sometime!
I never thought about how mexican food looks, but you are totally right…they are comparable; taste great, but might not always look that way! I also heard today that as soon as the general public hears that their food is healthy, the words “unappealing,” “no good,” and “taste-less” come to mind. SO NOT TRUE!!! Mexican food is the PERFECT parallel example!!!
ok, that just made me really happy
lol