Cream of Split Pea Soup with Spinach and Lemon Recipe
Introduction
This Cream of Split Pea Soup is a comforting and hearty dish perfect for chilly days. Made with tender split peas, fresh vegetables, and a touch of cream, it offers a velvety texture and rich flavor that’s both nourishing and satisfying.
Ingredients
- ¼ cup butter or unrefined coconut oil
- 1 large sweet onion, diced
- 2 medium parsnips, diced
- 4 garlic cloves, minced
- Salt and freshly ground black pepper
- 4 cups vegetable stock
- 1 pound dry green split peas, picked over and rinsed
- 5 ounces baby spinach or chopped spinach
- ½ cup heavy cream or coconut cream, plus more for drizzling
- Lemon wedges, for serving
Instructions
- Step 1: Melt the butter in a large pot or Dutch oven over medium-high heat. Add the onions, parsnips, and garlic, then season with salt and pepper. Cook, stirring frequently, until the onions are golden and tender, about 7 to 10 minutes.
- Step 2: Add the vegetable stock, split peas, and 4 cups of water. Bring to a boil over high heat, then season the broth with salt and pepper. Cover and simmer, stirring occasionally to prevent sticking, until the peas are tender, about 1 hour or more.
- Step 3: Remove the soup from heat. Stir in the spinach until wilted and bright green. Use an immersion blender to purée the soup until mostly smooth, or blend in batches in a blender leaving some texture. If the soup is too thick, thin it with water a splash at a time until it reaches a velvety but pourable consistency.
- Step 4: Whisk in the heavy cream and adjust seasoning with salt and pepper if needed. Serve with lemon wedges and drizzle with extra cream if desired.
Tips & Variations
- For a vegan version, use coconut oil and coconut cream instead of butter and heavy cream.
- Add a pinch of smoked paprika or thyme for extra depth of flavor.
- Use fresh lemon juice instead of wedges for a more pronounced citrus kick.
- To freeze, cool the soup completely, store in airtight containers, and freeze for up to 3 months. Thaw and reheat gently on the stove.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally. For longer storage, freeze the soup as noted above and thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use yellow split peas instead of green?
Yes, yellow split peas can be used and will yield a similar texture and flavor. Cooking time may vary slightly, so check for tenderness.
Do I need to soak the split peas before cooking?
No soaking is necessary for split peas; rinsing them well to remove any debris is sufficient before cooking.
PrintCream of Split Pea Soup with Spinach and Lemon Recipe
This creamy split pea soup recipe is a comforting and nutritious dish made with green split peas, fresh vegetables, and a touch of cream for richness. It’s perfect for a cozy meal and can be easily adapted for dairy-free diets using coconut oil and coconut cream. The soup is pureed for a smooth texture but retains some heartiness and is finished with fresh spinach and a squeeze of lemon to brighten the flavors.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Base and Vegetables
- ¼ cup butter or unrefined coconut oil
- 1 large sweet onion, diced
- 2 medium parsnips, diced
- 4 garlic cloves, minced
- Salt and freshly ground black pepper, to taste
Soup Components
- 4 cups vegetable stock
- 1 pound dry green split peas, picked over and rinsed
- 4 cups water
- 5 ounces baby spinach or chopped spinach
Finishing Touches
- ½ cup heavy cream or coconut cream, plus more for drizzling
- Lemon wedges, for serving
Instructions
- Sauté Vegetables: Melt the butter or coconut oil in a large pot or Dutch oven over medium-high heat. Add the diced onions, parsnips, and minced garlic, seasoning with salt and freshly ground black pepper. Cook while stirring frequently until the onions are golden and tender, about 7 to 10 minutes.
- Simmer Split Peas: Add the vegetable stock, rinsed split peas, and 4 cups of water to the pot. Bring the mixture to a boil over high heat, then season with salt and pepper. Cover the pot and reduce heat to maintain a gentle simmer. Stir occasionally to prevent the peas from sticking and scorching the bottom. Cook until the peas are tender, approximately 1 hour or longer.
- Add Spinach and Blend: Remove the pot from heat and stir in the baby spinach until wilted and bright green. Use an immersion blender to puree the soup until mostly smooth, or carefully transfer in batches to a blender and puree until smooth but still keeping some texture. If the soup is too thick, add water gradually until it reaches a velvety, pourable consistency.
- Finish with Cream and Adjust Seasoning: Whisk in the heavy cream or coconut cream to add richness. Taste the soup and adjust salt and pepper as needed. Serve hot, drizzled with a little extra cream if desired, and with lemon wedges on the side for fresh acidity.
Notes
- For a dairy-free version, substitute butter with unrefined coconut oil and use coconut cream instead of heavy cream.
- Ensure to pick over and rinse split peas thoroughly to remove debris or small stones.
- The soup can be made in advance and freezes well; allow to cool before freezing in airtight containers.
- Use an immersion blender to avoid hot soup spills when pureeing directly in the pot.
- Lemon wedges add a bright contrast and enhance the flavor just before serving.
Keywords: Cream of split pea soup, vegetarian split pea soup, creamy peas soup, spinach split pea soup, healthy soup recipe, easy vegetable soup
