This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet". Soup keeps up to 4 days, chilled in an airtight container, or frozen up to 3 months. Gremolata can be made up to 4 days ahead and chilled in a separate airtight container.
Ingredients
- olive oil: 2 Tbsp
- onion: 2 cups (diced)
- carrot: 0.75 cup (finely diced)
- celery: 0.66667 cup (finely diced)
- garlic: 2 tsp (minced)
- low-sodium vegetable broth: 6 cups (or more if needed)
- ¼ cups dried green split peas: 1 piece
- sprigs fresh thyme: 2 piece
- bay leaf: 1 piece
- salt: 0.5 tsp (to taste)
- ground black pepper: 0.25 tsp
- fresh parsley: 0.5 cup (finely chopped)
- sun-dried tomatoes: 0.25 cup (finely chopped)
- garlic: 0.75 tsp (minced)
- smoked paprika: 0.25 tsp
- salt: 0.25 tsp
Metric Conversion
Stages of cooking
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Heat oil in a large pot over medium heat. Add onion, carrot, and celery; cook until softened, about 6 minutes. Stir in garlic; cook 30 seconds more. Stir in broth, split peas, thyme, bay leaf, salt, and pepper; bring to a boil. Reduce heat to low; simmer, partially covered, until peas are falling apart, about 1 1/4 hours.
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Meanwhile, stir together parsley, sun-dried tomatoes, garlic, paprika, and salt in a small bowl.
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Remove thyme sprigs and bay leaf from soup; discard. Add more broth or water to thin as desired, and more salt to taste. Serve topped with gremolata.
