We tend to use green or yellow split peas in soups, but the red version has a distinct flavor that makes a nice change. They’re readily available, but you can always substitute the other varieties.
1. Spray a non-stick saucepan with cooking oil, add the vegetable oil and place over medium heat. Cook the onion, carrot and garlic for 5 minutes, stirring occasionally, until the vegetables are softened and beginning to brown.
2. Add the stock, peas and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes. Transfer to a food processor or blender and purée until smooth, working in batches if necessary.
3. Ladle into individual bowls and garnish each serving with goat cheese and parsley.
2 tsp vegetable oil
1 cup chopped onion
2/3 cup chopped carrot
2 tsp chopped fresh garlic
3 cups chicken or vegetable stock
3/4 cup dried red split peas
pinch freshly ground black pepper
1/4 cup crumbled goat cheese
2 Tbsp chopped fresh parsley
Nutritional Analysis per Serving
Protein 8.6 g
Fat 3.3 g
Saturated Fat 0.8 g
Carbohydrates 25 g
Cholesterol 2 mg
Sodium 190 mg
Fiber 8.3 g
Prep Time: 5 minutes
Cook Time: 20 minutes
Make Ahead: Prepare up to 2 days in advance and refrigerate. Reheat over low heat, adding more stock if too thick. Garnish just before serving.