Vegetarian Split Pea Soup with Potatoes
User Reviews
5
Vegetarian Split Pea Soup with Potatoes
Description
This soup begins by sautéing aromatic vegetables—onion, celery, and garlic—in olive oil to develop a flavorful base. Split peas and diced potatoes are then simmered in vegetable broth with seasonings until tender and softened. The long, gentle simmer allows the peas to break down, thickening the soup while potato pieces remain intact, providing contrasting texture.
The addition of fresh dill and freshly squeezed lemon juice after cooking adds brightness and herbaceous notes that complement the earthy split peas. The result is a comforting vegetarian soup with a velvety texture and fresh, balanced flavor.
Vegetarian Split Pea Soup can be served on its own as a filling meal, especially during cooler weather. An optional drizzle of olive oil or an extra squeeze of lemon juice before serving enhances aroma and flavor. The recipe also includes guidelines for preparing it in an Instant Pot or slow cooker for convenience.
Freezing is possible for up to six months in airtight containers. When using potatoes with thin skins, peeling is optional, but thicker skins are best removed to avoid texture issues. Adjust seasoning and broth amounts after cooking to attain desired consistency.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion diced, large
- 2 ribs celery diced
- 4 cloves garlic finely chopped
- 1 lb. potato diced into 1/2" pieces (see notes
- 1 lb. split peas rinsed, dry
- 8 cups vegetable broth or chicken broth
- kosher salt to taste
- black pepper to taste
- 1/4 cup dill chopped, fresh
- 2-4 tablespoons lemon juice fresh squeezed
Instructions
- Saute the onion and celery in olive oil (2 tablespoons) in a large pot until tender (approximately 3 minutes).
- Add garlic, sauté for 30 seconds more, or until fragrant.
- Add vegetable broth (8 cups), split peas, and diced potatoes to the pot and stir. Season with salt and pepper.
- Bring to a boil. Cover and simmer on low for 1-1.5 hours, or until split peas are tender. If soup gets too thick, add more broth.
- Turn off heat. Stir in fresh dill (1/4 cup) and lemon juice (2-4 tablespoons, depending on how lemony you want it), stir.
- Taste and adjust seasoning as necessary. If soup seems too thick, more water or vegetable broth can be added. Serve with an extra drizzle of olive oil and a squeeze of fresh lemon juice, if you want.
Notes
- Peeling potatoes is optional if using thin-skinned varieties like red or gold potatoes; peel thicker-skinned potatoes such as russets.
- This soup can be frozen in airtight containers for up to 6 months.
- For Instant Pot preparation, sauté vegetables using the sauté function, then cook at high pressure for 10 minutes followed by natural and quick pressure release before adding lemon and dill.
- In a slow cooker, cook all ingredients except lemon juice and dill on high for 4 hours or low for 8 hours; stir in lemon and dill after cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 49g | 16% |
| Protein | 15g | 30% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 969mg | 40% |
| Potassium | 877mg | 19% |
| Fiber | 16g | 64% |
| Sugar | 8g | 16% |
| Vitamin A | 743IU | 15% |
| Vitamin C | 10mg | 11% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
