Split Pea and Rice Soup
Split pea soup has been enjoyed for centuries and is believed to have originated in ancient Greece.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 1 cup Split peas
- 1 cup Rice
- 1 medium Onion
- 2 medium Carrot
- 2 medium Celery stalks
- 2 clove Garlic cloves
- 6 cups Vegetable broth
- 2 leaf Bay leaves
- 1 teaspoon Thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoon Olive oil
- 2 tablespoon Fresh parsley
Instructions
- Rinse the split peas and rice under cold water.
- In a large pot, heat olive oil over medium heat.
- Add chopped onion, carrot, celery, and minced garlic. Sauté until vegetables are tender.
- Add split peas, rice, vegetable broth, bay leaves, thyme, salt, and black pepper to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for about 1 hour or until peas are tender.
- Remove the bay leaves from the soup.
- Use an immersion blender or a regular blender to puree the soup until smooth.
- Return the soup to the pot and heat over low heat for a few minutes.
- Serve hot, garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 4g7%
- Total Carbohydrate 50g17%
- Sugars 6g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.