Split Pea Soup with Goat Cheese

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Prep Time 10

Cook Time 35

Course Dinner, Lunch

Cuisine Dutch

Servings

Calories 555 kcal

Equipment

1 soup pot

Ingredients

2 cups dried split peas 14 oz (400 g)
1 bay leaf
2 liters vegetable broth or water use more if needed
2 cups chopped carrot 10 oz (300 g)
1 1/2 cups frozen green peas 7 oz (200 g)
2 small red onions
4 oz soft goat cheese or cream cheese 100 g
2 Tbsp avocado oil olive oil
1/2 Tbsp cumin seeds
1 Tbsp red wine vinegar apple cider vinegar
Salt & pepper to taste
Fresh parsley for serving

Instructions

Wash the peas until the water is clean. Soak them in hot water for 1 hour. This is optional, as split peas can be cooked without prior soaking. But I do recommend it because it reduces the cooking time.
Chop the onions, peel the carrots, and cut it into 1 cm cubes. Heat the oil in a large soup pot and fry half the onion and carrot with ½ Tbsp of the cumin for 2 minutes. Add the split peas, bay leaf, and water (or broth) and bring to a boil. Cook on low heat for 30 minutes, with the lid on, stirring occasionally. Stir in the garden peas and half the parsley for the last 6-8 minutes (read the instructions for cooking time of green peas). Season with pepper and salt. Remove the bay leaf.
Meanwhile, mix the rest of the onion and the rest of the parsley with the vinegar. Serve the pea soup with a spoonful of goat cheese, and garnish with an onion-parsley mixture.

Notes

1. You can easily freeze the soup. Divide the cooled soup per portion into freezer containers. Then put it in the freezer. The soup can then be kept for 3 months.

2. Use Homemade Vegetable Broth instead of water.

Nutrition

Calories: 555kcalCarbohydrates: 85gProtein: 29gFat: 13gSaturated Fat: 4gFiber: 12gSugar: 1g

Keyword beans, gluten-free, legumes, plant-based, vegan, vegetarian