Green And Yellow Split Pea Soup

From Rose Reisman's "Secrets for Permanent Weight Loss"

There has never been a better comfort soup than split green pea. I have many versions of this traditional soup in past cookbooks so I tried to combine both green and yellow split peas for this one. The flavours are amazing and the texture is smooth as cream.

Cook Time:45 mins
Servings:6

  • 2 tsp vegetable oil
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 2 tsp minced garlic
  • 1 tsp Dijon mustard
  • 5 cups chicken or vegetable stock
  • 1 cup diced peeled potatoes
  • 1/2 cup dried yellow split peas
  • 1/2 cup dried green split peas
  • 1/8 tsp salt
  • 1/8 tsp freshly ground black pepper

Garnish

  • 1/4 cup finely chopped green onions, whole onion
  • 1/4 cup lower-fat plain yogurt

1. In a nonstick saucepan sprayed with vegetable spray, heat the oil over mediumhigh heat. Cook the onion, carrot, celery and garlic for 8 minutes or until the vegetables are softened and starting to brown. Stir in the mustard, stock, potatoes, yellow split peas, green split peas, salt and pepper. Bring to a boil. Reduce the heat to medium-low, cover and cook for 30 to 35 minutes or until the split peas are tender.
2. Purée the soup, in batches if necessary, in a blender or food processor. Garnish with green onions and a dollop of yogurt.

Nutrition:Per Serving
Calories 200
Protein 14 g
Net carbohydrates 30 g
Fat 4.1 g
Saturated Fat 0.7 g
Cholesterol 0 mg
Sodium 450 mg
Fibre 9.1 g

* Recipe courtesy of: Rose Reisman's "Secrets for Permanent Weight Loss" 2005, Whitecap Books, page 177

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