GREEN SPLIT PEA SOUP WITH FRESH HERBS
Warm up on a chilly evening with a comforting bowl of split pea soup. This is not your traditional split pea soup, this recipe is filled with fresh herbs and Persian flavors and a breeze to make in your instant pot, on the stove top, or in a crock pot. Enjoy the delicious and wholesome flavors of tender peas and savory spices in a satisfying meal. And if you like to prepare your meals in advance, this vegan green split pea soup freezes very well for future meals.
6 people
Calories: 221kcal
Ingredientes
- 2 tablespoons of olive oil
- 1 thinly sliced onion onion
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of turmeric
- 3/4 cup green split dried peas
- 3/4 cup of brown rice
- 1 large bunch of parsley
- 1 large bunch of cilantro
- 15 mint leaves
- 10 cups water
- salt
To serve
- chopped mint leaves
- sliced scallion
Instrucciones
- With the sautée function on sautée the onion with the olive oil for a couple of minutes, then add the cinnamon and the turmeric. Give it about 5 minutes to release its smell.
- Add the rice, the dry peas, the herbs, the 10 cups of water and cover.
- Set the bean function on the Instant pot for 20 minutes.
- When done release the pressure manually, open the lid and check for doneness. Add salt to taste and stir well.
- Serve in suop bowls, and finish with sliced scallions and fresh mint.
Notas
💡 SUBSTITUTE
- If you don't have parsley, it's okay to substitute basil for mint.
- You can do it in a regular pot or in an Instant Pot. Set it on the cooking-beans setting. Make it your own
- This freezes well for up to 3 months
- Keeps delicious in the fridge for up to 4 days.
- Sauté: Heat the olive oil over medium heat in a large pot. Add the onions and sauté for a couple of minutes. Then add the cinnamon and turmeric, cooking for about 5 minutes until the spices release their aroma.
- Add Ingredients: Stir in the rice, dry peas, herbs, and 10 cups (2.37 l) of water. Bring the mixture to a boil.
- Simmer: Reduce the heat, cover the pot, and let it simmer. This part will take longer than the Instant Pot method, likely around 1 to 1.5 hours. You'll need to check occasionally for doneness, if you don't mind. The peas should be tender, and the rice cooked through.
- Finish the Soup: Once done, remove from heat. You can season with salt to taste and stir well.
- Serve: Ladle the soup into bowls, and garnish with sliced scallions and fresh mint.
- Sauté in a Pan: Since most slow cookers don't have a sauté function, start by sautéing the onion, cinnamon, and turmeric in a pan with olive oil. Then transfer this mixture to the slow cooker.
- Add to Slow Cooker: Add the rice, dry peas, herbs, and 10 cups of water to the slow cooker.
- Cook: Cover and cook on high for 4-5 hours or on low for 6-8 hours, or until the peas are tender and the rice is cooked.
- Season and Serve: Once done, season with salt to taste, stir well, and serve in soup bowls, topped with scallions and fresh mint.
Nutrition
Ración: 1serving | Calorías: 221kcal | Carbohidratos: 35g | Proteina: 8g | Grasa: 6g | Grasa saturada: 1g | Grasa polinsaturada: 1g | Grasa monosaturada: 4g | Sodio: 26mg | Potasio: 354mg | Fibra: 8g | Azúcar: 3g | Vitamina A: 180IU | Vitamina C: 3mg | Calcio: 46mg | Hierro: 2mg