Tuesday March 10, 2009

Split Pea Soup

I love to make this soup when I want dinner fast and easy. It’s so filling and satisfying, everyone in my family agrees. The addition of the raw pureed spinach is fun because it adds a punch of color and nutrition without any of it’s flavor so it’s great for your little ones. The ginger and turmeric are known for anti- inflammation and the split pea is high in fiber so here’s to your health!


Split Peas

Spinch Raw

Pureed Raw Spinach
Split Pea Soup
With spring just around the corner this soup will definitely inspire. I like to add either 1 diced potato or 1/4 cup of barley to this soup if we are really hungry. Add the potato half way through the cooking process and the barley at the time you add the split peas.

1 lb green split peas
2 tablespoons oil
2 small yellow onions, small diced
2 carrots, small diced
2 celery stalks, small diced
3 garlic cloves, minced
1 tablespoon ginger, minced
1 teaspoon thyme, dried
½ teaspoon turmeric
1 bay leaf
8 cups chicken stock, or vegetable stock if vegetarian
3 ounces fresh spinach
Salt and pepper to taste


Rinse the split peas well and set aside.

Heat the oil in a large pot over medium-high heat. Add the onion and sauté for 2-3 minutes until translucent, then add the carrots and celery and cook for another 2-3 minuets, add the garlic, ginger, thyme, turmeric and bay leaf. Let cook for a minute more then add the split peas and chicken stock. Stir to combine and bring to a boil. At this point I recommend tasting the broth carefully and adding the salt and pepper to taste. Keep the salt slightly less than you would enjoy because the soup will reduce a bit as it cooks and the salt will intensify. Now lower the heat to simmer, cover partially with the lid and let cook until the split peas start to break down and soften, about 30-45 minutes. Just make sure to stir occasionally so the soup does not stick to the bottom of the pot. While the soup is cooking take the fresh spinach and about ¼ cup of water and puree in a blender. Set aside and when the soup is done stir in the spinach puree, taste again for salt and pepper. The soup will be a vibrant green. Make sure not to cook the soup any further or the color will fade. Serve with a splash of extra virgin olive oil.

I like to serve this soup with slices of toasty bread, rubbed with raw garlic cloves, drizzled olive oil and a sprinkle of sea salt.

Serves 6