Creamy split pea soup with bitter greens

Creamy split pea soup with bitter greens

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

Try a bowl of this luscious soup of mushy split peas and wilted bitter leaves and you won’t be disappointed. For a heartier meal, serve this soup with crusty cornbread or ladle it over some steamed rice.

Ingredients

Quantity Ingredient
1 cup split green peas, soaked for 2–3 hours with a 3 cm piece of kombu
1 bay leaf
6 cups Vegetable stock
or 6 cups water
1 tablespoon olive oil
1 onion, diced
1/2 teaspoon crushed garlic
1/2 carrot, diced
2 celery stalks, diced
sea salt
1 tablespoon unpasteurised barley or sweet white miso
200g rocket, dandelion or radicchio, chopped
1/4 cup flat-leaf parsley

Method

  1. Drain the split peas and kombu and add to a saucepan with the bay leaf and the stock or water. Bring to the boil over high heat, skimming the surface scum as it boils, then lower the heat and simmer for 30 minutes, or until the split peas soften.
  2. Meanwhile, heat the oil in a separate saucepan over medium heat and sauté the onion and garlic for 3 minutes, or until softened. Add the carrot, celery and a sprinkling of sea salt to the pan with 1/2 cup water. Reduce the heat to low, cover and cook for 5 minutes. Add the simmered vegetables and any liquid to the split pea broth midway through the cooking time.
  3. Put the miso in a bowl, pour in some broth and mix until the miso dissolves. Add the diluted miso to the pan with the rocket, dandelion or radicchio and cook for 3 minutes, until wilted. Top with the parsley and serve.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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