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    You are in: Home / Recipes / Greek Spilt Pea Soup With Lemon Recipe
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    Greek Spilt Pea Soup With Lemon

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Sharon123's Note:

    A recipe from A Week in a Day, episode Souper Charged. I haven't tried this yet, posting here for safekeeping, it looked so good!

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    Ingredients:

    Yield:

    Units: US | Metric

    Soup

    Flatbread Chips

    Garnishes

    Directions:

    1. 1
      Preheat the oven to 350 degrees F.
    2. 2
      For the soup: Heat the olive oil in a soup pot over medium heat. Add the onions and garlic. Season with salt and pepper and cook until tender, 8 to 10 minutes. Add the stock and peas, bring to a boil, then reduce heat to a simmer and cook until just tender, 20 minutes. Remove half the soup and puree with the mint and parsley until smooth(or chunky) in a food processor or high powered blender. Return the puree to the pot, and stir in the lemon juice. Taste and adjust the salt and pepper. Cool and store for a make-ahead meal.
    3. 3
      For the flatbread: Arrange the flatbread on a wire rack over a baking sheet, spray with the olive oil on both sides and season with salt and oregano. Roast in the oven to toasted and crisp. Store at room temperature in an airtight container.
    4. 4
      Reheat the soup over medium heat. Serve the soup garnished with feta crumbles and a light sprinkle of cumin and paprika, a drizzle of olive oil and flatbread chips.

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    Ratings & Reviews:

    • on February 25, 2013

      55

      Ooh this is delicious! Split pea soup is just one of those things I hated as a child-- the corner diner's just seemed slimy and ponderous, and my mother just made this icky version with meat bones and stock. But even when I got to make my own vegan varieties as an adult, I still wasn't a fan...until now. I think it was just missing that pizzazz from fresh garlic and herbs, meat ickiness notwithstanding! I halved the recipe. I was lacking broth/stock so I just used water, 1 teaspoon sea salt and 1/2 teaspoon pepper, a small onion and 2 whole garlic cloves with a teaspoon of olive oil and let the whole thing simmer for about 35 minutes then cool for a few hours. I used half a cup of fresh parsley because I was lacking mint, but I think I'll try it with the mint next time. I love lemon, so I juiced an entire small lemon into the pot after it had cooled, then zhuzzed the whole thing in my blender. Loved it with some saltines and it microwaves nicely! Will make again and again!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Greek Spilt Pea Soup With Lemon

    Serving Size: 1 (644 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 420.6
     
    Calories from Fat 73
    17%
    Total Fat 8.1 g
    12%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 21.8 mg
    0%
    Total Carbohydrate 65.3 g
    21%
    Dietary Fiber 26.5 g
    106%
    Sugars 9.5 g
    38%
    Protein 25.1 g
    50%

    The following items or measurements are not included:

    vegetable stock

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