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.
1. 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.
2. 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.
3. Transfer the soup to a blender or food processor and purée, working in batches if necessary.
4. Ladle into individual bowls and garnish with a sprinkle of green onion and a dollop of yogurt.
2 tsp vegetable oil
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
2 tsp minced fresh garlic
1 tsp Dijon mustard
4 1/2 cups chicken or vegetable stock
1 cup peeled diced potatoes
1/3 cup dried yellow split peas
1/3 cup dried green split peas
pinch of salt and freshly ground black pepper
1/4 cup low-fat yogurt
1/4 cup finely chopped green onion
Nutritional Analysis per Serving
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.