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Prep time
10 minutes
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Cook time
40 minutes
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Serves
6
Author Notes
This vegetarian split pea soup is a great alternative to lentil soup and packs a hearty, healthy punch with the addition of mushrooms and spinach. The white wine lifts the flavor profile for a balanced acidity I crave in hearty soups. If you're not a fan of smoked paprika, the soup can be served with out without it. —Emil Lassoers
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Ingredients
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1
carrot, diced
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2
onions, diced
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1 teaspoon
salt
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1 tablespoon
olive oil
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1/2 pound
mixed mushrooms, chopped
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16 ounces
Split Peas
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1 cup
white wine (optional - could replace with 1-2 tbsp vinegar or lemon juice)
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5 cups
vegetable stock or water
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2 - 3
handfuls spinach
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Hot smoked paprika, for serving (optional)
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1.5 cups
croutons, for serving (optional)
Directions
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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.
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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.
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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.
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