Description
This Mediterranean Split Pea Soup is a hearty, vegan, and gluten-free dish that’s packed with wholesome ingredients like split peas, sun-dried tomatoes, and fresh herbs. Infused with Mediterranean flavors and aromatic spices, this soup is a nutritious and comforting meal that’s perfect for meal prep or a quick, satisfying dinner. It’s easy to make and tastes even better the next day!
Ingredients
- 1 onion, chopped
- 2 carrots, chopped
- 4 garlic cloves, minced
- 1 1/2 cups split green peas (dried)
- 1 quart vegetable broth
- 1/4 cup sun-dried tomatoes, chopped
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 teaspoon fresh thyme
- 1 teaspoon marjoram
- 1 teaspoon smoked paprika
- Sea salt and black pepper, to taste
- 1 tablespoon Dijon mustard
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Cook the Split Peas: Rinse the split peas and add them to a pot with unsalted water. Bring to a boil, then simmer for 30 minutes to soften.
- Sauté the Vegetables: In a soup pot, sauté chopped onion in olive oil for about 10 minutes until browned and caramelized. Add garlic and carrots, cooking for an additional 5 minutes.
- Simmer the Soup: Add vegetable broth, sun-dried tomatoes, rosemary, bay leaves, thyme, marjoram, smoked paprika, and Dijon mustard to the pot. Drain the split peas and add them to the mixture. Simmer for 30 minutes, stirring occasionally, until the peas are fully broken down and tender.
- Finish the Soup: Stir in fresh parsley and adjust seasoning with salt and pepper. Serve with a squeeze of fresh lemon juice.
Notes
- Add Greens: For extra nutrients, add spinach or kale to the soup.
- Spicy Version: Add a pinch of red pepper flakes to give the soup a bit of heat.
- More Protein: Add chickpeas or tofu for additional plant-based protein.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
