[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.
- 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
- 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.
- 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).
- Using a large cup or mug ladle half of the soup into a bowl and set aside.
- Using a hand blender (or regular blender) puree the soup that is still remaining in the pot.
- Stir the reserved (still chunky) soup back into the puree – you should have a soup that is nicely textured.
- If you need to thin the soup out with more water (or stock) do so a bit at a time.
- 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.
- 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.
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