Quick Lemon & Saffron Split Pea Soup
A vibrant and nourishing vegan split pea soup, brightened with lemon and aromatic saffron. This hearty soup comes together in about 30 minutes.
- Prep5 min
- Cook30 min
- Total35 min
- DifficultyEasy
- Servings4
This simple yet flavorful yellow split pea soup is a fantastic option for a quick and healthy meal. It's naturally vegan, gluten-free, and packed with plant-based protein and fiber.
The combination of tender split peas, aromatic vegetables, and the distinctive notes of lemon and saffron creates a comforting and satisfying dish that's perfect for any day of the week.
Ingredients
Servings
Converted amounts are rounded.
Method
- Heat a generous splash of olive oil in a medium-sized pot over high heat.
- Add the chopped red onion, spring onion, leek, and garlic. Sauté until they begin to soften.
- Pour in 1 liter of water and bring to a boil. Reduce the heat to medium, then add the yellow split peas, diced carrot, chopped celery, diced potato, bay leaf, saffron threads (or turmeric), and 5 tablespoons of extra virgin olive oil. Cover partially and simmer on medium-low heat for about 30 minutes, or until the vegetables are tender. Check for tenderness by tasting.
- Stir in the lemon zest and juice, and continue to cook for another 2 minutes. Serve hot.
💡 Tips
- For a smoother soup, you can blend a portion of it before adding the lemon zest and juice.
- Adjust the amount of lemon juice to your preference.
Inspired by a recipe from Real Greek Recipes