The one-two punch of peas in this healthy vegetarian soup is dynamite.
Recipe information
Total Time
55 minutes
Yield
Makes 4 to 6 first-course servings
Ingredients
3 tablespoons extra-virgin olive oil
1 large leek (white and pale green parts only), chopped (about 1 1/2 cups)
1 bay leaf
1 cup green split peas, rinsed
5 3/4 cups vegetable broth, divided
1 cup frozen petite green peas, thawed
5 tablespoons chopped fresh dill, divided
Preparation
Heat oil in heavy large pot over medium-high heat. Add leek and bay leaf. Sauté until leek wilts, about 3 minutes. Add split peas and stir to coat. Add 5 1/4 cups broth; bring to boil. Reduce heat to medium-low. Cover and simmer until split peas are just tender, about 35 minutes. Remove from heat. Transfer 1 cup soup solids, bay leaf, and remaining 1/2 cup broth to blender. Add petite peas and 4 tablespoons dill. Puree until smooth. Return puree to soup. Season to taste with salt and pepper. Ladle into bowls. Sprinkle with remaining 1 tablespoon dill.
Nutrition Per Serving
Nutritional analysis per serving: 190 calories
7.4 g fat (1.0 g saturated fat)
0 mg cholesterol
24.2 g carbs
7.5 g dietary fiber
6.2 g total sugars
16.8 g net carbs
7.5 g protein
#### Nutritional analysis provided by Self
