Caraway Split Pea Soup
Warm up with a bowl of hearty Caraway Split Pea Soup, a cozy and flavorful twist on the classic comfort dish. This vegan soup features nutrient-packed green split peas simmered with aromatic vegetables, garlic, and the unique, slightly nutty flavor of earthy caraway seeds. A hint of smoked paprika adds a subtle smoky depth, while fresh parsley garnish brightens the bowl with a pop of color. Ready in just over an hour, this satisfying recipe comes together with simple pantry staples like onions, carrots, and vegetable broth. Perfect for a chilly evening, this one-pot wonder is not only wholesome and nutritious but also an easy-to-make meal that delights with its rich, savory essence. Serve it hot with crusty bread for a complete, soul-soothing dinner!
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Recipe Information
Ingredients
- 1 cup dried green split peas
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon caraway seeds
- 4 cups vegetable broth
- 1 unit bay leaf
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the split peas under cold water until the water runs clear. Set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the minced garlic and caraway seeds. Cook for 1 minute until fragrant.
Add the rinsed split peas, vegetable broth, bay leaf, and smoked paprika to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 40-45 minutes, or until the split peas are tender and have started to break down.
Remove the bay leaf and season the soup with salt and black pepper to taste.
For a smoother texture, use an immersion blender to partially or fully puree the soup, depending on your preference.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve hot.
Nutrition Facts
Calories |
1462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4837 mg | 210% | |
| Total Carbohydrate | 217.4 g | 79% | |
| Dietary Fiber | 70.9 g | 253% | |
| Total Sugars | 43.1 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 409 mg | 31% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 4678 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
