Split Pea Soup with Sun-Dried Tomato Gremolata

Name: Split Pea Soup with Sun-Dried Tomato Gremolata
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Ingredients: 2 tablespoons olive oil; 2 cups diced onion; 0.75 cup finely diced carrot; 0.66666668653488 cup finely diced celery; 2 teaspoons minced garlic; 6 cups low-sodium vegetable broth, or more as needed; 1.25 cups dried green split peas; 2 sprigs fresh thyme; 1 bay leaf; 0.5 teaspoon salt, or more to taste; 0.25 teaspoon ground black pepper; 0.5 cup finely chopped fresh parsley; 0.25 cup finely chopped sun-dried tomatoes; 0.75 teaspoon garlic, minced; 0.25 teaspoon smoked paprika; 0.25 teaspoon salt

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This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet". Soup keeps up to 4 days, chilled in an airtight container, or frozen up to 3 months. Gremolata can be made up to 4 days ahead and chilled in a separate airtight container.

Recipe by Ellie Krieger

Updated on January 29, 2022

2

Prep Time:

20 mins

Cook Time:

1 hrs 25 mins

Total Time:

1 hrs 45 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

Soup:

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

Directions

Heat oil in a large pot over medium heat. Add onion, carrot, and celery; cook until softened, about 6 minutes. Stir in garlic; cook 30 seconds more. Stir in broth, split peas, thyme, bay leaf, salt, and pepper; bring to a boil. Reduce heat to low; simmer, partially covered, until peas are falling apart, about 1 1/4 hours.
Meanwhile, stir together parsley, sun-dried tomatoes, garlic, paprika, and salt in a small bowl.
Remove thyme sprigs and bay leaf from soup; discard. Add more broth or water to thin as desired, and more salt to taste. Serve topped with gremolata.

Cook's Notes:

Substitute vegetable broth with chicken broth if preferred.

If you prefer creamy soup, puree with an immersion blender or in several batches in a regular blender.

Nutrition Facts (per serving)

373	Calories
8g	Fat
62g	Carbs
18g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 373
% Daily Value *
Total Fat 8g	10%
Saturated Fat 1g	6%
Sodium 860mg	37%
Total Carbohydrate 62g	22%
Dietary Fiber 21g	74%
Total Sugars 13g
Protein 18g
Vitamin C 44mg	219%
Calcium 145mg	11%
Iron 6mg	36%
Potassium 1109mg	24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.