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Split Pea Soup with Sun-Dried Tomato Gremolata

Split Pea Soup with Sun-Dried Tomato Gremolata

Cost $10, save $15

Source: Recommended by CookPal

  • 85 Min
  • 4 Servings
  • $10

INGREDIENTS

  • Soup Base

    • 2 tablespoons olive oil
    • 🧅 2 cups diced onion
    • 🥕 ¾ cup finely diced carrot
    • ⅔ cup finely diced celery
    • 🧄 2 teaspoons minced garlic
    • 6 cups low-sodium vegetable broth, or more as needed
    • 1 ¼ cups dried green split peas
    • 2 sprigs fresh thyme
    • 1 bay leaf
    • 🧂 ½ teaspoon salt, or more to taste
    • ¼ teaspoon ground black pepper

  • Gremolata

    • ½ cup finely chopped fresh parsley
    • ¼ cup finely chopped sun-dried tomatoes
    • 🧄 ¾ teaspoon garlic, minced
    • ¼ teaspoon smoked paprika
    • 🧂 ¼ teaspoon salt

STEPS

1

Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery; cook until softened, about 6 minutes.

2

Stir in minced garlic and cook for 30 seconds.

3

Add vegetable broth, split peas, thyme, bay leaf, salt, and pepper; bring to a boil. Reduce heat to low, simmer partially covered for 1 1/4 hours until peas are falling apart.

4

Meanwhile, prepare gremolata by mixing parsley, sun-dried tomatoes, garlic, smoked paprika, and salt in a small bowl.

5

Remove thyme sprigs and bay leaf from the soup. Add more broth or water to adjust the consistency, and more salt to taste.

6

Serve soup topped with the prepared gremolata.

NUTRIENTS

Per 1 serving

🔥

373

Calories

  • 18
    Protein
  • 62
    Carbs
  • 8
    Fats

💡 For a smoother soup, blend partially with an immersion blender.Gremolata can be made ahead and stored in an airtight container for up to 4 days.Serve with crusty bread for a complete meal.Broth quantities can be adjusted to achieve your desired soup thickness.