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
- 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
- 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.
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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