You may also like
Categories:
olive oil onion celery carrots garlic peas broth tomatoes potatoes zucchini basil marjoram oregano ground black pepper handful cilantro salt
Viewed: 61 - Published at: 4 years agoIngredients
- 4 tablespoons olive oil
- 1 diced onion
- 2 celery ribs, minced
- 2 carrots, minced
- 2 garlic cloves, minced
- 14-12 cup yellow split peas, rinsed
- 8 cups broth
- 2 tomatoes, diced
- 4 potatoes, peeled and diced
- 1 small zucchini, diced
- 1 teaspoon dried basil
- 1 teaspoon marjoram
- 12 teaspoon dried oregano
- 12 teaspoon ground black pepper
- 1 handful Baby Spinach
- 2 tablespoons cilantro, chopped
- salt, as needed
Method
- In a dutch oven or soup pot put the olive oil, onion, celery, and carrots, and cook over medium heat for about six minutes.
- Add the garlic and cook for one more minute.
- Add the yellow split peas or lentils (I like to use the orange lentils), chicken or vegetable broth, tomatoes, potatoes, zucchini, basil, marjoram, oregano, and black pepper.
- When cooking potatoes I always like to add some salt so that it gets inside the potato, so add about 1/2 teaspoon.
- Bring the liquid to a boil, reduce heat, partially cover, and cook 45 minutes.
- Remove the soup from the heat and let cool about 30 minutes.
- Take at least half of the soup and puree it in batches in the food processor (depending on how many chucks of vegetables that you want in your soup).
- Return the soup to the stove top.
- Add 1-2 handfuls of baby spinach and reheat the soup.
- If the soup is too thick, I like to add some milk to thin it and give it extra nutrition.
- Check for salt.
- When the soup is hot, garnish it with either chopped cilantro or parsley.
