Cypriot Split Pea Soup (Louvana) (Gluten Free & Vegan)

Recipe by UmmBinat
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 7mins
SERVES: 6
YIELD: 6 bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pick over split peas, discarding any that are discoloured. Wash in several changes of cold water.
  • Place in a deep pan and add the amount of water stated.
  • Put on medium heat and bring to a boil, skimming when necessary. When boiling reduce heat to low and cover pot and simmer gently for one hour without stirring.
  • Peel potatoes and cut into small dice leave in some cold water on the side so they do not dicolour.
  • In a small pan fry onion in olive oil until lightly flecked with brown.
  • Add potatoes, onion and oil to split peas. Cover and simmer for a further hour or until peas and potatoes are very soft. Do not stir during cooking as this can cause scorching.
  • When cooked stir in sea salt to taste and puree. (I use a blender).
  • Serve in deep plates with lemon wedges to be squeezed to individual taste. Additional olive oil is often drizzled onto the puree. Serve with a side of fresh salad topped with gourmet black olives & feta for a lovely light meal.
  • Enjoy!
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