Yellow split peasoup with spinach

A simple, warm and filling soup to get comfortable with on the sofa while watching the drizzling rain outside. This is my favourite kind of dinner lately.

Gluten free vegetarian nutritious yellow split peas soup with spinachI found a lot of inspiration from a really interesting Hungarian blogger Szatmári Ferenc, who is specialized in making one pot veggie dishes (that goes under the name ‘főzelék’ in Hungarian). He manages to create nutritious and easy-to-make dishes with the most exciting taste combinations. This recipe is actually from his second book ‘A zöldségeken innen és túl’ (loosely translated as ‘From vegetables here and beyond’).

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Ingredients (for 6)

  • 1 onion
  • 2+2 cloves of garlic
  • 400g split peas (soaked in warm water for a few hours)
  • 3 tablespoons olive oil
  • 1 teaspoon whole cumin seeds
  • 1100 ml vegetable stock
  • 100 ml cream
  • 300 g spinach
  • 1/4 teaspoon grated nutmeg
  • 1 teaspoon dried marjoram
  • ½ teaspoon Salt
  • Freshly grated black pepper
  • ¼ teaspoon freshly grated nutmeg
  • 1 teaspoon of lemon juice

Peel and mince onion and two cloves of garlic. Drain yellow split peas and start braising them in a larger pot using two tablespoons of the oil. Tip in onion, half of the minced garlic and the cumin. Braise for a few more minutes then stir in the stock. Let it simmer for about 50 minutes until the peas are cooked. Take out a few soupspoons of the soup and blend to a smooth puree. Mix the puree back in together with the cream to thicken your soup.

Heat up the remaining tablespoon of olive oil in a non-stick skillet and cook spinach for a few minutes with the remaining garlic until slightly wilted. Mix into the cooked peas together with the marjoram, lemon juice, salt and freshly grated black pepper and nutmeg.

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