Split-Pea & Cabbage 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: 12.
Ingredients
- 1 cup Split Peas
- 1 head Cabbage
- 2 medium Carrots
- 1 medium Onion
- 2 clove Garlic
- 4 cups Vegetable Broth
- 2 piece Bay Leaves
- 1 teaspoon Thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 tablespoon Olive Oil
- 2 cups Water
Instructions
- Rinse the split peas and set them aside.
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic and sauté until fragrant.
- Add the carrots, cabbage, thyme, bay leaves, salt, and black pepper. Sauté for a few more minutes.
- Add the split peas, vegetable broth, and water. Bring to a boil.
- Reduce heat, cover, and simmer for about 1 hour or until the split peas are tender.
- Remove the bay leaves and blend the soup until smooth using an immersion blender or a regular blender.
- Return the soup to the pot and heat over low heat for a few more minutes.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 4g7%
- Total Carbohydrate 40g14%
- 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.