nutritional information

Per 1-cup serving:

  • Calories: 265
  • Protein: 11 g
  • Total Fat: 6 g
  • Saturated Fat: <1 g
  • Carbohydrates: 42 g
  • Cholesterol: 0 mg
  • Sodium: 142 mg
  • Fiber: 15 g
  • Sugar: 5 g
Vegan

Yellow Split Pea Soup with Smoked Paprika and 
Rye Croutons

Serves 6

Split pea soup is called erbsensuppe in Germany, where it’s often eaten as part of a warming winter meal. Smoked paprika lends a sultry smokiness to this ham-free version, while homemade croutons add a satisfying crunch.
Soup
  • 2 Tbs. olive oil
  • 1 large onion, chopped (2 cups)
  • 3 ribs celery, sliced (¾ cup)
  • 2 medium carrots, sliced (1 cup)
  • 1 Tbs. smoked paprika
  • 1 tsp. ground turmeric
  • ½ tsp. cayenne pepper
  • 1¼ cups yellow split peas
  • 2 Tbs. lemon juice
  • 2 Tbs. finely chopped fresh chives
Croutons
  • 4 oz. rye bread (2 to 3 slices)
  • 1 clove garlic, halved

1. To make Soup: Heat oil in large pot or Dutch oven over medium heat. Add onion, celery, and carrots, and sauté 
10 minutes, or until vegetables have begun to brown. Add paprika, turmeric, and cayenne, and sauté 30 seconds.

2. Add split peas and 4 1/2 cups water. Bring to a boil, then reduce heat to medium-low, cover, and simmer 45 to 60 minutes, or until split peas have broken down and Soup is thickened and creamy.

3. Meanwhile, to make Croutons: Preheat oven to 350°F. Arrange bread slices on baking sheet, and bake 10 to 15 minutes, or until crisp, depending on thickness of bread. Remove from oven, and rub each slice with cut side of garlic clove. Cut bread into bite-size cubes.

4. Purée Soup with immersion blender until smooth. Stir in lemon juice, and season with salt and pepper, if desired. Garnish each serving with Croutons 
and chives.

December 2013 p.70

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comments

Satisfying and quick; the rye croutons and smoked paprika are key. I halved the cayenne and forgot the garnish and it still had plenty of flavor and depth; needs about 2t salt and could be made with stock.

passionphd - 2014-02-09 23:24:12