Perfect Split Pea Soup
Ingredients
- 2 tablespoons butter ⓘ
- 1/2 small sweet potato, diced ⓘ
- 1 teaspoon salt ⓘ
- 1/4 cup water ⓘ
- 2 teaspoons olive oil ⓘ
- 1 large onion, coarsely chopped ⓘ
- 4 carrots, shaved into strips using a vegetable peeler ⓘ
- 6 cloves garlic, minced ⓘ
- 1 (1 inch) piece fresh ginger, minced ⓘ
- 6 cups chicken stock ⓘ
- 1 pound dried split peas
- 1 teaspoon chopped marjoram ⓘ
- 1 ounce freshly shaved Parmesan cheese, or to taste ⓘ
- 1 pinch smoked paprika, or to taste ⓘ
- 1 pinch lemon pepper, or to taste ⓘ
Instructions
- Melt butter in a saucepan over high heat; add sweet potato, salt, and 1/4 cup water. Cook and stir just until sweet potato is soft, about 5 minutes.
- Heat olive oil in a skillet over low heat; add onion, carrot, garlic, and ginger; cook and stir until onions are brown, about 10 minutes.
- Place chicken stock, split peas, and marjoram in a pressure cooker. Cover pressure cooker with lid and cook soup according to manufacturer's instructions, about 10 minutes. Remove from heat; open pressure cooker carefully.
- Stir cooked sweet potatoes and onion-carrot mixture into split pea mixture. Garnish with Parmesan cheese; season with paprika and lemon pepper.
Nutrition & Diet Analysis (per serving)
970
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).