Erbsenpuree Yellow Split Pea Puree
Creamy, comforting, and packed with wholesome flavor, Erbsenpuree Yellow Split Pea Puree is a deliciously hearty dish that makes the perfect addition to your table. This classic recipe combines tender yellow split peas simmered to perfection with aromatic vegetables like onion, carrot, and celery, all brought together with the subtle depth of garlic and bay leaf. Blended until irresistibly smooth, this satisfying puree is warming, nutritious, and naturally vegan. Whether served as a side dish, a light entrée, or a cozy soup, the Erbsenpuree is a versatile and healthy option that’s easy to prepare. Garnish with freshly chopped parsley for a fresh pop of color and flavor. Ideal for weeknight meals or hosting occasions, this recipe delivers comfort in every bite. Keywords: yellow split pea puree, Erbsenpuree recipe, vegan comfort food, creamy vegetable puree.
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Recipe Information
Ingredients
- 250 grams yellow split peas
- 1 medium onion
- 1 medium carrot
- 1 large celery stalk
- 2 cloves garlic cloves
- 1 liter vegetable stock or broth
- 1 piece bay leaf
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Rinse the yellow split peas thoroughly under cold water until the water runs clear. Set aside.
Peel and dice the onion, carrot, and garlic. Slice the celery into small pieces.
Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery, and sauté for about 5 minutes until the vegetables begin to soften.
Add the garlic and cook for another minute, stirring frequently to prevent burning.
Stir in the rinsed split peas, vegetable stock, and bay leaf. Bring the mixture to a boil over high heat.
Reduce the heat to low, cover the pot, and let the mixture simmer for about 50-60 minutes, or until the peas are tender and breaking apart.
Remove the bay leaf, and use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can transfer the mixture to a countertop blender in batches.
Season the puree with salt and black pepper to taste. If the mixture is too thick, you can add a little more vegetable stock or water to reach your desired consistency.
Serve the Erbsenpuree warm, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4772 mg | 207% | |
| Total Carbohydrate | 192.9 g | 70% | |
| Dietary Fiber | 71.9 g | 257% | |
| Total Sugars | 34.9 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3499 mg | 74% | |
*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.
