Pea Soup Potaje De Guisantes
Transport your taste buds to the heart of Spanish comfort food with Pea Soup Potaje de Guisantes, a hearty and nutritious dish brimming with bold flavors and wholesome ingredients. This smoky split pea soup is infused with the vibrant warmth of smoked paprika, aromatic cumin, and a hint of white wine for an added depth of flavor. Tender potatoes, sweet carrots, and creamy split peas simmer together in a savory vegetable broth, creating a filling and satisfying meal perfect for any season. Whether you prefer it chunky or blended to velvety perfection, this soup is elevated by a finishing touch of fresh parsley and optional zesty lemon juice. Paired with crusty bread, it’s an easy, vegan-friendly recipe that’s ready in under an hour, making it the perfect choice for a cozy weeknight dinner or a nutritious meal prep option.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 1 Bay leaf
- 0.25 cup Dry white wine (optional)
- 4 cups Vegetable broth
- 1 cup Dried green split peas, rinsed and drained
- 1 medium Potato, peeled and diced
- 1 medium Carrot, diced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 tablespoon Lemon juice (optional, for serving)
- 1 loaf Crusty bread (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 4-5 minutes until translucent.
Stir in the minced garlic, smoked paprika, and ground cumin, and cook for another 1 minute until fragrant.
Add the bay leaf and pour in the white wine, if using, to deglaze the pot. Let it simmer for 2 minutes.
Add the vegetable broth, rinsed split peas, diced potato, and diced carrot to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 35-40 minutes, or until the peas and vegetables are tender.
Remove the pot from heat and discard the bay leaf.
If you prefer a smoother texture, use an immersion blender to partially blend the soup, leaving some texture. Alternatively, you can blend half the soup in a blender and return it to the pot.
Stir in the chopped parsley, salt, and black pepper. Adjust seasoning to taste.
Ladle the soup into bowls and drizzle with lemon juice, if desired. Serve with crusty bread on the side.
Nutrition Facts
Calories |
2680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6782 mg | 295% | |
| Total Carbohydrate | 443.3 g | 161% | |
| Dietary Fiber | 77.4 g | 276% | |
| Total Sugars | 47.0 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 5523 mg | 118% | |
*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.
