Split Pea Soup (With Potatoes and Spinach)
Servings: 4 large
- 2 tablespoons extra virgin olive oil
- 2 medium carrots
- 1 medium onion
- 2 ribs celery
- 3 cloves garlic grated
- 1 teaspoon cumin
- 4 cups (1 L) vegetable broth reduced-sodium, plus more as needed
- 1½ cups (300 g) green split peas dried
- 1 bay leaf optional
- ¾ teaspoon salt or more to taste
- 1 teaspoon dried oregano
- ¼ teaspoon black pepper
- 2 medium (350 g) potatoes about ½ lb / 225 g – optional
- 4 cups (115 g) spinach about 4 ounces – optional
- ⅓ cup (30 g) grated Parmesan optional
- Cook the vegetables: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 2 medium carrots (sliced into discs),1 medium onion, and 2 ribs celery (both chopped). Cook for 5 minutes, stirring often.Add 3 cloves garlic (grated) and 1 teaspoon cumin and cook for 1 minute, until fragrant.
- Simmer the split peas: Add 4 cups vegetable broth, 1½ cups green split peas (rinsed), 1 bay leaf, 1 teaspoon dried oregano, ¾ teaspoon salt, and ¼ teaspoon black pepper. Stir, cover, and bring to a boil.Crack the lid open slightly, lower the heat, and gently simmer for 30 to 45 minutes, stirring occasionally.
- Add potatoes and spinach: After the split peas have simmered for 10 minutes, add 2 medium potatoes, peeled and cut into bite-size chunks.Continue simmering until the split peas and potatoes are tender. Add more broth if the soup gets too thick.Stir in 4 cups spinach during the last few minutes and cook until wilted.
- Blend and serve: Remove the bay leaf. Blend 2 to 3 cups of soup with an immersion blender, leaving the rest chunky.Stir well, then taste and adjust the salt and consistency, adding more broth if needed. Serve with a drizzle of extra virgin olive oil, a sprinkle of Parmesan, and crusty bread for dipping.
Substitutions
- Extra virgin olive oil → Olive oil or avocado oil.
- Carrots → Parsnips or sweet potato.
- Onion → Yellow, white, or red onion, shallots, or leeks.
- Celery → Fennel or an extra carrot.
- Garlic → Garlic powder, extra herbs, or finely chopped chives if tolerated.
- Cumin → Coriander or smoked paprika.
- Vegetable broth → Water plus vegetable bouillon.
- Green split peas → Dried yellow split peas.
- Bay leaf → Omit if unavailable.
- Dried oregano → Thyme or Italian seasoning.
- Potatoes → Sweet potatoes.
- Spinach → Kale or Swiss chard.
- Rinse well: Rinse the split peas and check for debris.
- Skip the soak: Split peas can go straight into the pot after rinsing.
- Check for tenderness: Start checking around 30 minutes; cooking times vary.
- Add potatoes later: Add them about 10 minutes after the peas so they don’t overcook.
- Stir occasionally: This helps prevent the thickening peas from sticking to the bottom.
- Adjust the broth: Add more if the soup gets too thick while cooking.
- Blend partially: Blend 2 to 3 cups for creaminess while keeping plenty of texture.
- Taste and adjust: Check the salt, pepper, and consistency before serving.
- Storage: The soup thickens as it sits; add a splash of broth when reheating.
