Split Pea Soup with Sun-Dried Tomato Gremolata recipe
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Ingredients
- 2 tablespoons olive oil 2 cups diced onion ¾ cup finely diced carrot ⅔ cup finely diced celery 2 teaspoons minced garlic 6 cups low-sodium vegetable broth, or more as needed 1 ¼ cups dried green split peas 2 sprigs fresh thyme 1 bay leaf ½ teaspoon salt, or more to taste ¼ teaspoon ground black pepper ½ cup finely chopped fresh parsley ¼ cup finely chopped sun-dried tomatoes ¾ teaspoon garlic, minced ¼ teaspoon smoked paprika ¼ teaspoon salt
Nutrition Info
- 373.2 caloriescarbohydrate: 61.5 gcholesterol: : -fat: 8.1 gfiber: 20.8 gprotein: 18 gsaturatedFat: 1.2 gservingSize: -sodium: 860.4 mgsugar: 12.6 gtransFat: : -unsaturatedFat: : -
Directions Split Pea Soup with Sun-Dried Tomato Gremolata
Directions
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Heat oil in a large pot over medium heat. Add onion, carrot, and celery, cook until softened, about 6 minutes. Stir in garlic, cook 30 seconds more. Stir in broth, split peas, thyme, bay leaf, salt, and pepper, bring to a boil. Reduce heat to low, simmer, partially covered, until peas are falling apart, about 1 1/4 hours.
Meanwhile, stir together parsley, sun-dried tomatoes, garlic, paprika, and salt in a small bowl.
Remove thyme sprigs and bay leaf from soup, discard. Add more broth or water to thin as desired, and more salt to taste. Serve topped with gremolata.