Lemony Split Pea Soup is infused with jalapenos and hence gives a distinctive flavor. This nutritious & healthy soup is perfect for the cold weather & goes great with home-baked bread or grilled cheese.
As the weather is super cold, so I thought of making this delicious soup with a small addition of jalapenos. Along with spices & veggies, adding jalapeno gives a kick to the soup's flavor.
This does not only taste good but is also easy to make. Lemony Split Pea Soup is an excellent way to include protein & fiber in your diet. Jalapeno & lemon add a nice flavor to the soup. And added bonus, soup is vegetarian & made with no-cream.
LEMONY SPLIT PEA SOUP INGREDIENTS
- SPLIT PEAS: This soup is made by using split pea or frozen peas. Split pea will give yellowish-greenish color. But if you add frozen peas, the soup will be bright green in color.
- VEGGIES: You can add any veggie in the soup like carrots, celery, frozen peas, cauliflower. This will provide a better flavor to the soup.
- POTATO: If you don't want to add any cream, then you can add potato to the soup. Adding potato will give a creamy flavor to the soup.
- SPICES: You can add any spices to the soup. I have used Italian Seasoning, Black Pepper, Bay Leaves, and thyme.
- FLAVORING: For extra flavoring, I have added jalapeno for a little kick & lemon juice for a tangy flavor to the soup.
- GARNISH: I have garnished the soup with some Greek yogurt, Harissa, and peas.
HOW TO MAKE LEMONY SPLIT PEA SOUP
- SAUTE VEGGIES: First saute veggies (onions, jalapenos, celery, carrots, and any other veggies) until tender.
- ADD OTHER INGREDIENTS: Add split peas or frozen peas, potato, and water. Then add your choice of spices & seasonings.
- PRESSURE COOK: Pressure cook for 15 minutes at HIGH-pressure level. Once the timer beeps, then let the pressure release naturally (NPR).
- BLEND: Using an immersion blender, blend the soup until it is smooth & creamy. Add more water, if needed.
- ADJUST & SERVE: Adjust the seasoning (if needed) and serve the soup with some home-baked bread and enjoy!
COMMONLY ASKED QUESTIONS
Is Lemony Split Pea Soup healthy?
This Split Pea Soup is super healthy as it is filled with protein & fiber along with other nutrients. As the soup is fat-free, it also helps in weigh-loss by keeping you full for a longer time.
How to thicken the soup?
Adding potato while pressure cooking makes the soup thick & creamy. You can also add cream or yogurt, for extra creaminess. Once pressure cooked, blend the soup using Immersion Blender. Blending the soup will also make the soup thick & creamy.
How to store Lemony Split Pea Soup?
You can store the Soup in the refrigerator for 3-5 days in an air-tight container. Or you can also freeze the soup in a freezer-safe container or in Ziploc bags. When reheating, thaw the soup overnight in the refrigerator. Once it is thawed then you can reheat the soup on the stove-top or in the microwave.
- TOMATO BASIL SOUP
- ETHIOPIAN LENTIL STEW
- TRI-COLORED LENTIL SOUP
- SWEET POTATO LENTIL CURRY
- BRAIDED PESTO BABKA
- FOCACCIA BREAD
LEMONY SPLIT PEA SOUP WITH JALAPENO
Equipment
Method
- Press Saute and put oil in the Instant Pot. When the oil is hot then add onion, carrots, jalapenos, garlic, celery, and cook for 2-3 minutes until soft & tender.(Note: If you don't want the soup to be spicy, you can de-seed the jalapenos).
- Then add rinsed split peas along with stock/water in the pot. Add bay leaf, thyme & salt to it. Add Italian seasonings & stir.(Note: You can also add frozen peas. Adding frozen peas will give bright green color to the soup).
- Close the lid. With the vent in the sealing position, pressure cook at the high-pressure level for 15 minutes, followed by NPR.
- When the pressure is released and the valve goes down, open the lid and mix everything properly. Using the immersion blender, blend the soup until it is smooth & creamy.
- Add ¼ cup of lemon juice and mix until well combined. Pour soup in a bowl and garnish with some yogurt, harissa, croutons, and chopped cilantro.
- At medium heat, add oil in the stove-top pressure cooker. When the oil is hot then add onion, garlic, jalapenos, carrots, and celery. Cook for 2-3 minutes until everything is soft & tender.(Note: If you don't want the soup to be spicy, you can de-seed the jalapenos).
- Then add rinsed split peas along with stock/water in the pot. Add bay leaf, thyme & salt to it, and Italian seasonings & stir.(Note: You can also add frozen peas. Adding frozen peas will give bright green color to the soup).
- Close the lid and pressure cook till 7 whistles at medium-high heat. Let the pressure release naturally and then open the lid. When pressure is released and the valve goes down, open the lid and mix everything properly. Using the immersion blender, blend the soup until smooth & creamy.
- Add ¼ cup of lemon juice and mix until well combined. Pour soup in a bowl and garnish with some yogurt, harissa, croutons, and chopped cilantro.
Nutrition
Notes
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