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Green and Yellow Split Pea Soup |
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There is no better comfort food than split pea soup. There are many versions of this traditional soup in my cookbooks, so for this one I've combined both green and yellow split peas. The flavors are amazing and the texture is smooth as cream. | 2 tsp vegetable oil | 1 cup peeled diced potatoes | | 1 cup chopped onion | 1/3 cup dried yellow split peas | | 1 cup chopped carrot | 1/3 cup dried green split peas | | 1 cup chopped celery | pinch of salt and freshly ground black pepper | | 2 tsp minced fresh garlic | 1/4 cup low-fat yogurt | | 1 tsp Dijon mustard | 1/4 cup finely chopped green onion | | 4 1/2 cups chicken or vegetable stock | |
- Spray a non-stick saucepan with cooking oil, add the vegetable oil and place over medium-high heat. Add the onion, carrot, celery and garlic. Sauté for 8 minutes or until the vegetables are softened and starting to brown.
- Stir in the mustard, stock, potatoes, yellow and green split peas, salt and pepper. Bring to a boil, then reduce the heat to medium-low. Cover and cook for 30 to 35 minutes or until the split peas are soft.
- Transfer the soup to a blender or food processor and purée, working in batches if necessary.
- Ladle into individual bowls and garnish with a sprinkle of green onion and a dollop of yogurt.
| Nutritional Analysis
per Serving | Calories | 167 | | Protein | 12 g | | Fat | 4.1 g | | Saturated Fat | 0.7 g | | Carbohydrates | 24 g | | Cholesterol | 0 mg | | Sodium | 275 mg | | Fiber | 8.1 g |
Prep Time:10 minutes
Cook Time:43 minutes
Make Ahead:Prepare up to 2 days in advance and refrigerate. Reheat in a saucepan over low heat, adding more stock if too thick. Serves 6 |
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