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Yellow split peas soup with spinach

This yellow split peas soup with spinach is healthy and hearty. If you have a pressure cooker, you could reduce the cooking time -  you’ll need to cook it for about 15 minutes under pressure. Serve the soup with brown rice or sourdough bread. For a spicier version use chilli powder instead of paprika.
Print Recipe
Prep Time 5 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup yellow split peas soaked
  • 1 Tbsp olive oil
  • 1 stalk of celery
  • 1 onion
  • 2 cloves of garlic
  • 2 cm piece ginger
  • 2 carrots
  • 1 Tbsp tomato purée
  • 1 tsp paprika or ½ tsp chilli powder
  • 500 ml vegetable stock
  • 1 small handful of fresh coriander or parsley
  • 2 large handful of spinach

Method
 

  1. Soak the split peas overnight in a large bowl of water. The next day, drain them and set aside.
  2. Finely chop the celery, onion, ginger and garlic.
  3. Roughly chop the carrots.
  4. Heat the oil in a saucepan over medium-high heat. Add onion, celery, ginger and garlic and gently sauté for 5 minutes.
  5. Add the chopped carrots to the pan, then the tomato purée & spices. Stir for a minute, then add drained split peas and the stock.
  6. Bring to a boil, then put a lid on and turn down the heat. Gently simmer for 45 minutes until the split peas are soft. Add more stock if needed.
  7. When the peas are mushy, turn off the heat and add the fresh herbs.
  8. Using a stick blender, pulse the stew into textured soup.
  9. Add the spinach, reheat for a couple of minutes, then serve.