Split pea soup is one of my favorite comfort foods and reminds me of my my childhood! My mom used to make split pea soup all the time…
The split pea soup recipes are often made with ham hocks, but this version gets its smoky taste from smoked paprika. I also added fresh baby spinach at the end with spring onions and fresh parsley. This green soup is finished with a drizzle of extra virgin olive oil, lemon zest, and a pinch of smoked paprika. You can also serve soup with crusty bread and some Parmesan shavings.
Hope you’ll give it a try! Have a nice day!
Split Pea Soup with Spinach and Smoked Paprika
- 2 tablespoons olive oil
- 1 large garlic clove, minced
- 1 small onion, diced
- 1 large carrot, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon sweet smoked paprika
- 1 quart + 2 cups low sodium vegetable or chicken stock
- 1 bay leaves
- 2 cups dried green split peas, picked over, washed, and rinsed
- 2 handfuls fresh baby spinach
- 2 spring onions, thinly sliced or 2 tablespoons fresh parsley, chopped or both
- Sea salt and freshly ground black pepper, to taste
- In a large pot, heat olive oil over medium heat.
- Add garlic, onion, and carrot, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Stir in thyme, rosemary and smoked paprika until fragrant, about 1 minute.
- Whisk in vegetable or chicken stock, bay leaves and bring to a boil.
- Stir in peas, reduce heat and simmer until peas are tender, about 40 minutes.
- Stir in spinach, spring onions and parsley; season with salt and pepper, to taste.
- Scoop into bowls, and serve each with a swirl of olive oil, a pinch of smoked paprika, and lemon zest.