Healthy and nutritious, this Yellow Split Pea Soup is the quickest legume soup you can make! Cooked in just 30 minutes on the stovetop, with lots of veggies and clean eating ingredients!
This simple-to-make soup is flavored with plenty of lemon, and Greek saffron. Which makes it one of the best options for cold wintry days. To guard against or even combat a cold or the flu. Lemon and Greek saffron have a long reputation for aiding these situations.
But other then being so healthy, this soup is also really delicious. Light, refined, and truly appetizing. If you’re a fan of veggies. than you’re going to love this soup. As it is loaded with them.
Made with red onion, spring onion, leek, celery, carrot, potato, and garlic. And also flavored with lemon, Greek saffron (you may use turmeric instead), bay leaf, and extra virgin olive oil.
Meats you can add to Yellow Split Pea Soup:
Meats that combine nicely with this soup are bacon, ham, and chicken. To add any of these, simply chop them into very small pieces, and saute until golden brownish before adding and sauteing the veggies for the soup.
Do I Need To Soak Yellow Split Peas For This Soup?
Nope, you don’t. Yellow split peas cook very quickly and they don’t require any soaking.
Other Ways To Make It…
You may use either vegetable stock or chicken stock instead of water for this soup. I prefer to go with water as it is the way we do it in Greece, plus, it contains lots of veggies to kind of make its own veggie stock while it cooks.
You may even blend this soup once it’s cooked, using an immersion blender if you prefer to serve it as a creamy velvety one. Personally, I like the texture of the veggies in my soup but that’s just a matter of preference the flavor is the same either way. Enjoy!
Yellow Split Pea Soup (Vegan, GF, DF)
- 250 grams / 8.8 oz yellow split peas
- 1 small red onion finely chopped
- ⅓ leek (mainly the white part) finely chopped
- 1 small spring onion finely chopped
- 2 garlic cloves chopped
- 1 medium-sized carrot finely diced
- 1 small stick of celery chopped
- 1 large potato peeled and finely diced
- 1 dried bay leaf
- 3-4 threads of Greek saffron (or ½ turmeric powder) you can buy it here
- ½ lemon zest
- 1 lemon juiced
- 5 tablespoons olive oil (+ an extra splash for sauteeing) extra virgin
- In a medium-sized cooking pot heat a generous splash of olive oil over high heat.
- Add the onion, spring onion, leek, and garlic, and cook until softened.
- Pour 1 liter of water and wait until it starts to boil. Then reduce heat to medium and add the yellow split peas, carrot, celery, potato, bay leaf, Greek saffron, and 5 tablespoons of extra virgin olive oil. Reduce heat to medium-low and simmer partly covered for approximately 30 minutes. Taste the veggies to see if they're soft enough, if not, cook a few minutes more.
- Stir in the lemon zest and juice and cook for 2 minutes more. Ready to serve!
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