This flavourful and warming split-pea soup is made from yellow split peas, a handful of spices, simmered and blended to a creamy smooth consistency. No ham hocks, or complicated straining. Greek split-pea soup is made in a similar fashion, except for the addition of the spices here.
A pleasure to make on this particular day, the sun shining through the kitchen window and the wind howling outside, the warm rays reflecting over the golden-hued soup added comfort onto what otherwise was a harsh winters’ day.
Vegetarian Split-pea soup can be served in various ways. Drizzle fresh lemon juice and olive oil, or the traditional Laconian greek way, finely chopped sweet onion over the top. Strangely enough, the smooth split-pea soup and the crunchy sweet onion go so well together. Anyway, serve as you please. I’m sure you will make it your own.
Vegetarian, gluten-free, dairy-free meal.
- 4 tablespoons olive oil
- 1 medium onion ( 100g ) finely chopped
- 3 garlic cloves finely chopped
- 1 medium carrot ( approx 85g ) finely chopped
- 2 cups yellow split peas rinsed
- 1 tsp ground coriander
- 1/4 tsp ground tumeric
- 1 tspn ground cumin powder
- 6 cups water + extra
- olive oil to serve
Heat olive oil in a large pot over medium heat.
Add onion and carrot and sautee for 3 minutes.
Add garlic, coriander, cumin, tumeric and sautee for another minute.
Add rinsed split peas and water. Bring to the boil reduce to low. Cover an let soup simmer stirring occasionally until peas are tender. Check the water quantity and if low add a little hot water if needed.
Remove from heat, and with a hand blender blend the pea smooth until completely smooth.
erve with salt, lemon and olive oil drizzled over the soup bowls. Optionally, chop herbs and crumbed feta.
Eat warm, with crusty bread.