Split Pea Soup with Sun-Dried Tomato Gremolata

4.2
(9)

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.

2
2
Prep Time:
20 mins
Cook Time:
1 hrs 25 mins
Total Time:
1 hrs 45 mins
Servings:
4
Yield:
4 servings

Ingredients

Soup:

  • 2 tablespoons olive oil

  • 2 cups diced onion

  • ¾ cup finely diced carrot

  • 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

  1. 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.

  2. Meanwhile, stir together parsley, sun-dried tomatoes, garlic, paprika, and salt in a small bowl.

  3. 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.

This recipe is from "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet" by Ellie Krieger, from Da Capo Lifelong Books. (C) Copyright 2019 Ellie Krieger

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.

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