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Split Pea Soup with Sun-Dried Tomato Gremolata
Split Pea Soup with Sun-Dried Tomato Gremolata
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
Slow-simmered split pea soup with zesty gremolata.
Ingredients:
  • 2 tablespoons olive oil
  • 2 cups diced onion
  • 0.75 cup finely diced carrot
  • 0.66666668653488 cup finely diced celery
  • 2 teaspoons minced garlic
  • 6 cups low-sodium vegetable broth, or more as needed
  • 1.25 cups dried green split peas
  • 2 sprigs fresh thyme
  • 0.5 teaspoon salt, or more to taste
  • 0.25 teaspoon ground black pepper
  • 0.5 cup finely chopped fresh parsley
  • 0.25 cup finely chopped sun-dried tomatoes
  • 0.75 teaspoon garlic, minced
  • 0.25 teaspoon smoked paprika
  • 0.25 teaspoon salt
Instructions:
  • In a large pot over medium heat, warm oil. Add onion, carrot, and celery; sauté until tender, around 6 minutes. Mix in garlic; sauté for another 30 seconds. Add broth, split peas, thyme, bay leaf, salt, and pepper; bring to a boil. Lower the heat to a simmer, partially covered, until the peas are soft, approximately 1 1/4 hours.
  • Combine parsley, sun-dried tomatoes, garlic, paprika, and salt in a small bowl stirring until well mixed.
  • Remove the fragrant thyme sprigs and the aromatic bay leaf from the soup, then discard them. Adjust the consistency by adding additional broth or water to reach your preferred thickness, and season with more salt to your liking. Serve the soup garnished with flavorful gremolata on top.

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