Vegetarian Split Pea Soup

Ingredients

Juice of 1 lemon (reserve the zest)

5 cups water, plus more to finish

¼ teaspoon smoked paprika

2 cups dried split green peas, picked over and rinsed

1 Tbsp extra virgin olive oil

2 large onions, chopped

1 teaspoon fine-grain sea salt

Directions

1. Add olive oil to a big pot over med-high heat. Stir in onions and salt and cook until the onions soften, just a minute or two. 

2. Add the split peas and water. Bring to a boil, dial down the heat, and simmer for 20 minutes, or until the peas are cooked through (but still a touch al dente).

3. Using a large cup or mug, ladle half of the soup into a bowl and set aside. Using a hand blender (or regular blender), puree the soup that is still remaining in the pot. Stir the reserved (still chunky) soup back into the puree. You should have a soup that is nicely textured. If you need to thin the soup out with more water (or stock), do so a bit at a time. You may need to add up to 3 1/2 cups extra.

4. Stir in the lemon juice and taste. If the soup needs more salt, add more a bit at a time until the flavor of the soup really pops.

5. Optional, serve with a few pinches of smoked paprika

Nutritional information:

6 Servings

Serving Size: ⅙ recipe

Calories: 270 kcals

Total Fat: 3.2g

Saturated Fat: 0.5g

Cholesterol: 0mg

Sodium: 409.8mg

Total Carbohydrate: 46g

Protein: 16.9g

Fiber: 18.1g