[vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” text_align=”left” css_animation=”” box_shadow_on_row=”no”][vc_column][vc_column_text]I thought about throwing a couple handfuls of broccoli or spinach into this soup a few minutes before doing the puree.

Ingredients:

• 1 T extra virgin olive oil
• 2 large onions, chopped
• 1/2 teaspoon sea salt
• 2 cups dried split green peas, picked over and rinsed
• 5 cups vegetable broth
• juice of 1/2 lemon (reserve the zest)
• a few pinches of smoked paprika
• more olive oil to drizzle

Preparation:

1. Add olive oil to a big pot over med-high heat. Stir in onions and salt and cook until the onions soften, just a minute or two. Add the split peas and water.
2. Bring to a boil, dial down the heat, and simmer for 20 minutes, or until the peas are cooked through (but still a touch al dente).
3. Using a large cup or mug ladle half of the soup into a bowl and set aside.
4. Using a hand blender (or regular blender) puree the soup that is still remaining in the pot.
5. Stir the reserved (still chunky) soup back into the puree – you should have a soup that is nicely textured.
6. If you need to thin the soup out with more water (or stock) do so a bit at a time.
7. Stir in the lemon juice and taste. If the soup needs more salt, add more a bit at a time until the flavor of the soup really pops.
8. Ladle into bowls or cups, and serve each drizzled with olive oil and topped with a good pinch of smoked paprika and a touch of lemon zest.

Serves

4 to 6[/vc_column_text][/vc_column][/vc_row]