Recipe by Sharon123
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!
Top Review by the80srule
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!
- 29.58 ml extra virgin oliv oil, plus some for drizzling
- 1 onion, chopped
- 4 garlic cloves, finely chopped
- fresh ground black pepper
- 1419.54-1892.72 ml vegetable stock (or chicken stock)
- 473.18 ml split peas
- 118.29 ml fresh mint leaves, chopped
- 118.29 ml fresh parsley leaves, chopped
- 1 lemon, juiced
- naan bread (or pita or flatbread)
- olive oil flavored cooking spray
- dried oregano
- Greek feta cheese, crumbles for garnish
- cumin, for garnish
- paprika, for garnish
Directions See How It's Made
- Preheat the oven to 350 degrees F.
- 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.
- 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.
- 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.