Greek Spilt Pea Soup With Lemon Recipe

Name: Greek Spilt Pea Soup With Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup; 2 tablespoons extra virgin oliv oil, plus some for drizzling; 1 onion, chopped; 4 garlic cloves, finely chopped; salt; fresh ground black pepper; 6 -8 cups vegetable stock (or chicken stock); 2 cups split peas; 1/2 cup fresh mint leaves, chopped; 1/2 cup fresh parsley leaves, chopped; 1 lemon, juiced; Flatbread Chips; naan bread (or pita or flatbread); olive oil flavored cooking spray; salt; dried oregano; Garnishes; Greek feta cheese, crumbles for garnish; cumin, for garnish; paprika, for garnish

Servings: persons

Soup
2 tablespoons extra virgin oliv oil, plus some for drizzling
1 onion, chopped
4 garlic cloves, finely chopped
salt
fresh ground black pepper
6 -8 cups vegetable stock (or chicken stock)
2 cups split peas
1/2 cup fresh mint leaves, chopped
1/2 cup fresh parsley leaves, chopped
1 lemon, juiced
Flatbread Chips
naan bread (or pita or flatbread)
olive oil flavored cooking spray
salt
dried oregano
Garnishes
Greek feta cheese, crumbles for garnish
cumin, for garnish
paprika, for garnish

1
Preheat the oven to 350 degrees F.
2
For the soup: Heat the olive oil in a soup pot over medium heat. Add the onions and garlic. Season with salt and pepper and cook until tender, 8 to 10 minutes. Add the stock and peas, bring to a boil, then reduce heat to a simmer and cook until just tender, 20 minutes. Remove half the soup and puree with the mint and parsley until smooth(or chunky) in a food processor or high powered blender. Return the puree to the pot, and stir in the lemon juice. Taste and adjust the salt and pepper. Cool and store for a make-ahead meal.
3
For the flatbread: Arrange the flatbread on a wire rack over a baking sheet, spray with the olive oil on both sides and season with salt and oregano. Roast in the oven to toasted and crisp. Store at room temperature in an airtight container.
4
Reheat the soup over medium heat. Serve the soup garnished with feta crumbles and a light sprinkle of cumin and paprika, a drizzle of olive oil and flatbread chips.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Soup, 2 tablespoons extra virgin oliv oil, plus some for drizzling, 1 onion, chopped, 4 garlic cloves, finely chopped, and more.

Yes, Greek Spilt Pea Soup With Lemon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Spilt Pea Soup With Lemon

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