New Year's Eve Table, Yellow split peas soup with pepitas
Yellow split peas soup with pepitas
1 small bag (1 lb) of dried yellow split peas
2 ribs plus leaves of celery, diced
1 large onion, diced
2 small carrots diced
2 medium tomatoes, grated
3-4 garlic cloves, peeled, whole
1/3 bunch of flat leaf parsley, chopped
pepitas (pumpkin seeds), shelled for garnish
Saute onions, celery and carrots in little canola oil until soft. Rinse yellow split peas in cold water and add with water to cover few inches above peas. Add the rest of the ingredients other than pepitas and bring to a boil, watch it so it won't overflow, reduce to medium once reached boiling point and stir occasionally. Add water as necessary, as the soup will thicken....cook split peas until very very soft. Can run through blender or mash slightly with potato masher. Serve with pepitas (pumpkin seeds) on top as a garnish.
Can toast pepitas in a bit of canola and salt to add extra dimension!!
I make identital soup with dried green peas. You can shred the carrots for different texture instead of dicing. The soup will thicken....depending on consistency desired, you can always add water and reaheat for next day leftovers!
Soups are easy, every day you can make your own original recipe. This is one I make consistently without failing same way every single time!! It's easy, low fat, high protein, high fiber and delicious!!