This vegetarian split pea soup is a great alternative to a lentil soup and to warm your soul during the doldrums of winter. It packs a hearty, healthy punch with the addition of mushrooms and spinach. The white wine lifts the flavor profile to have a balanced acidity I crave in hearty soups. The soup can be served with our without smoked paprika. —Melissa Roels
mixed mushrooms, chopped
white wine (optional - could replace with 1-2 tbsp vinegar or lemon juice)
Prepare carrots, onion, and mushrooms. Heat olive oil in stock pot over medium heat. Add carrot and onion, cook until onion is translucent (5 min). Add the mushrooms and brown lightly. Deglaze pan with white wine scraping up bits at the bottom of the pot.
Add split peas stirring in with vegetables. Then add stock or water and bring to boil. Reduce heat to simmer and cook for 35 minutes. Add a few handfuls of spinach and continue to simmer until spinach is wilted.
When spinach has wilted, using either an immersian blender or regular blender, puree half of the soup until smooth. Return to pot. Season with additional salt and pepper to taste. Serve with smoked paprika and croutons.