If you’re seeking the ultimate method for cooking yellow split peas, this recipe has it all! It’s made of a few humble and affordable ingredients, it’s wonderfully straightforward to make, and it tastes heavenly.
This thick, hearty soup is incredibly comforting and filling. Its satisfying texture and impressive presentation make it suitable for a cozy weekday dinner or to impress your guests—they’ll believe you’ve turned into a five-star restaurant chef!
After seeing how much you enjoyed our Yellow Split Peas & Sauerkraut and our Greek-Style Yellow Split Peas Stew, we’ve crafted another split pea-based dish for you, so you have more options.
This time, we made sure that the soup not only tastes exceptional but also looks stunning, allowing you to confidently present it on any occasion.
The beauty of our simple recipes is the fact , that you can tweak them and make them your own, depending on what you enjoy eating, and what you have available in your pantry at the given moment.
So, don’t shy away from experimenting and adding your own touch to our creations.
What Makes This Recipe Worth Trying:
- Ridiculously simple & easy to make
- Freezer-friendly
- Very Affordable
- Vegetarian-friendly
- Vegan-friendly
- Beginner-friendly
- Family-friendly
- Whole food-based
- Hearty & Filling
- Made with few simple ingredients
- Crafted for longevity & nourishment
- Beautiful presentation- perfect to serve to your guests
Yellow Split Pea Mushroom Soup -Greek Recipes
Ingredients
- 200 g yellow split peas
- 400 mL water
- 3 mushrooms
- 1/4 a red onion
- 5 stalks chopped parsley
- 4 tbsp olive oil
- 40 g croutons
- 1/2 a tsp of salt
Instructions
- Rinse peas in a strainer under running water.
- Dice the onion and finely chop parsley leaves. Peel and slice the mushrooms.
- Sauté mushrooms in a wok with olive oil for 5 mins over medium heat, stirring with a wooden spoon.
- Remove the mushrooms from the wok and set them aside on a plate.
- Then add peas to the wok and sauté for 30 seconds stirring constantly.
- Pour in water and bring to a boil.
- Reintroduce mushrooms and switch heat to medium-low.
- Cook uncovered for 10 minutes, until the foam dissipates.
- Then, cover and continue cooking for an additional 15 minutes.
- Add the salt, place the lid back on, and cook for 10 more minutes.
- Serve with croutons, fresh diced onion, chopped parsley, and a drizzle of fresh olive oil. Enjoy!
Tips for Making This Recipe:
For convenient croutons, grab some from the store.
Alternatively, to save time, you can toast a slice of bread in a pan with a touch of olive oil over low heat.
After a few minutes on both sides, cut the toasted bread into cubes.
Yellow split peas don’t need an overnight soak, just give them a good rinse.
While cooking split peas, you’ll notice white foam forming during the first few minutes of cooking.
The foam will dissipate naturally, but if there’s a lot, use a spoon to skim it off.
Feel free to get creative by using chopped green onions instead of red onions.
You can also boost the health factor by adding ingredients like capers and sprouts.
Don’t overlook mushrooms!
Their health perks tend to be underestimated because they fly under the radar in comparison to other superfoods, even though they’re packed with valuable nutrients and immune-boosting qualities.
Please share this recipe with anyone you think may benefit, thank you!
Here’s a complimentary FREE eBook we’ve put together to kickstart your journey into the Blue Zones lifestyle!
Inside, you’ll discover 5 incredibly tasty and budget-friendly dinner recipes that are not only easy to prepare but also packed with goodness.
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All recipes found here are our original creations. We developed them in our humble kitchen, to help you follow the guidelines of the ‘Blue Zones’ diet and the ‘Ikarian’ diet in a simple, tasty and uncomplicated way
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Some More Tips on Cooking Beans & Legumes:
For more info and tips on how to cook legumes and beans check out our popular short video:
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