Split Pea Soup with Caramelized Onions and Cumin Seed
Warm, hearty, and packed with flavor, this Split Pea Soup with Caramelized Onions and Cumin Seed is the ultimate comfort food. Featuring protein-rich dried green split peas, lightly toasted cumin seeds, and a hint of smoky paprika, this vegan-friendly recipe takes a classic to new heights. Caramelized onions add a deep, golden sweetness, while a medley of sautéed carrots, celery, and garlic builds a robust base. The soup is gently simmered to perfection and partially pureed for a creamy yet textured consistency. Perfect for cold evenings or meal prepping, this easy-to-make soup is both satisfying and nutritious. Garnish with fresh parsley for a burst of color and flavor, and serve with crusty bread for a truly wholesome meal idea.
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Recipe Information
Ingredients
- 2 cups Dried green split peas
- 6 cups Water
- 2 cups Vegetable broth
- 2 medium Yellow onion
- 3 tablespoons Olive oil
- 1 teaspoon Cumin seeds
- 3 cloves Garlic cloves
- 2 medium Carrot
- 2 medium Celery stalks
- 1 whole Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika (optional)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Rinse the dried split peas thoroughly under cold water until the water runs clear. Set aside.
Thinly slice the yellow onions. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions and a pinch of salt. Cook, stirring occasionally, for 20-25 minutes, or until the onions are deeply golden and caramelized. Remove from heat and set aside.
While the onions caramelize, mince the garlic cloves and chop the carrots and celery into small pieces.
In a large soup pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the cumin seeds and toast for 1-2 minutes, until fragrant.
Add the minced garlic, chopped carrots, and celery to the pot. Sauté for 4-5 minutes, or until the vegetables begin to soften.
Add the rinsed split peas, water, vegetable broth, bay leaf, salt, black pepper, and smoked paprika (if using) to the pot. Stir well to combine.
Increase the heat to high and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the soup simmer for 45-55 minutes, or until the split peas are tender and starting to break down.
Remove the bay leaf and use an immersion blender to partially puree the soup, leaving some texture. Alternatively, transfer about half the soup to a blender, puree it, and return it to the pot.
Stir the caramelized onions into the soup and simmer for an additional 5 minutes to combine the flavors.
Taste and adjust seasonings, adding more salt or pepper if needed.
Serve hot, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
2144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3795 mg | 165% | |
| Total Carbohydrate | 321.0 g | 117% | |
| Dietary Fiber | 116.3 g | 415% | |
| Total Sugars | 54.3 g | ||
| Protein | 113.9 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 552 mg | 42% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 5724 mg | 122% | |
*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.
