Yesterday I arrived back from the UK after spending Christmas with my British family, it was Heavenly, back in New York it’s cold and blustery. After taking the dog for a long wet walk this morning to blow away the jet lag, I made a pot of Mediterranean Split Pea Soup. I adore this soup, it bolsters and nourishes like nothing else. The combination of Herbes de Provence, cumin and paprika, warm comfort and soothe.
Sometimes it’s nice to have the soup a little thicker and more like a stew in which case add a little less stock, however if you desire a thinner soup just add an extra cup of veggie stock.
Adding some potatoes to the recipe to provides a little more bulk, any type will do, you could use a large baking potato cut into chunks or little red skinned ones for a little extra color 🙂
What about the fiber?
We all know that fiber is extremely good for us so you’ll be pleased to hear this soup is FULL of it. A half cup of split peas contain 8 grams of fiber alone, then take into account the extra veggies and the veggie stock and you see what I mean. Fiber helps reduce blood sugar and inflammation which in turn can help reduce the risk of heart disease, stroke, type II diabetes and a whole host of cancers. This is why “Food is thy Medicine!!”
As your soup simmers away on the stove a foam will develop on the top, just skim it off and discard. If you prefer a smooth soup give it a blitz in the blender. This soup freezes very nicely.
Feel free to add any more greens you have in the fridge, spinach and baby kale are great options.
Mediterranean Split Pea Soup
Warming and nourishing, this split pea soup will be a Winter winner!
2 tablespoon olive oil
1 large yellow onion, peeled and diced
1/2 teaspoon kosher salt
2 sticks of celery, diced
3 carrots, peeled and diced
2 cloves of garlic, minced
1 large baking potato or 4 small new potatoes (white or red) cut into chunks
1 1/4 cups dried split peas
1 tablespoon Herbes de Provence
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 bay leaf
1 teaspoon black pepper
1 tablespoon tomato paste
4 – 6 cups best quality vegetable stock
Heat the olive oil in a stockpot until hot, add the diced onions, sprinkle over a 1/2 teaspoon of kosher salt and cook on medium to low heat until translucent, about 10 minutes or so.
Add the celery, carrots, garlic, potatoes and split peas, stir well to combine. Add the herbs and spices – Herbes de Provence, cumin, smoke paprika and bay leaf, stir well. Add 4 cups of vegetable stock.
Bring to the boil, turn down to a simmer and allow to simmer away for about 30 minutes without a lid. You will notice a foam appearing, just skim it off. After about 30 minutes, partially cover the pot and cook for a further 20 – 30 minutes or until the peas are soft. Stir occasionally.
If the soup is too thick for your liking add up to 2 more cups of broth. Serve immediately or store in the fridge for up to 4 days.