Yellow Split Pea Soup with Spiced Yogurt
Cozy up with a hearty bowl of Yellow Split Pea Soup with Spiced Yogurt, a comforting and protein-packed recipe bursting with warming spices and fresh, vibrant flavors. Tender yellow split peas simmer to perfection with sautéed onions, carrots, and celery, infused with aromatic cumin and turmeric for a subtly earthy base. A dollop of creamy Greek yogurt, enhanced with a kick of cayenne and coriander, adds a tangy, spiced contrast that elevates every spoonful. Finished with a bright splash of lemon juice and a sprinkle of fresh parsley, this soup is as nourishing as it is flavorful. Perfect for meal prep or a satisfying family dinner, this gluten-free dish is ready in just over an hour and pairs beautifully with crusty bread or a simple salad.
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Recipe Information
Ingredients
- 1 cup yellow split peas
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 6 cups vegetable broth
- 1 tablespoon fresh lemon juice
- 1 cup plain Greek yogurt
- 0.5 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Rinse the yellow split peas thoroughly under cold running water and set them aside.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the diced carrots, celery, and minced garlic. Cook for an additional 5 minutes, stirring occasionally.
Add the ground cumin and turmeric to the pot. Stir well to coat the vegetables with the spices and cook for 1 minute to bloom the flavors.
Pour in the vegetable broth and add the rinsed split peas. Bring the mixture to a boil, then reduce the heat to low and simmer for 40-45 minutes, or until the peas are tender and slightly broken down.
Use an immersion blender to partially blend the soup for a creamier texture, leaving some chunks for heartiness. Alternatively, transfer about half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the fresh lemon juice, salt, and black pepper. Taste the soup and adjust seasoning as needed.
In a small bowl, mix the Greek yogurt with ground coriander and cayenne pepper. Stir well to combine.
Ladle the soup into bowls and top each serving with a dollop of spiced yogurt.
Garnish with fresh parsley and serve warm. Enjoy!
Nutrition Facts
Calories |
1829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 6038 mg | 263% | |
| Total Carbohydrate | 258.1 g | 94% | |
| Dietary Fiber | 78.4 g | 280% | |
| Total Sugars | 59.1 g | ||
| Protein | 104.2 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 756 mg | 58% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 5878 mg | 125% | |
*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.
