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Ingredients
- 16 oz. dried green peas
- 2 cloves garlic
- 1 cup carrots
- 1 cup Italian parsley
- 3-4 cups of chicken broth
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. turmeric
- 1 tsp. ground cumin
- 2 tablespoons olive oil
- 1 red onion – grilled
- Sour cream
Directions
- Prepare dried split peas as directed on package.
- Place the chopped carrots, Italian parsley and garlic in a food processor and give a few good chops.
- Heat a soup pot with the olive oil. Add the processed vegetables and sauté for a minute or two. Add the prepared peas, chicken broth and seasonings.
- Simmer on low for at least an hour.
- Cool the soup down. When the soup is cool enough; place in the food processor and give a few good chops.
- Reheat the soup.
- When ready to serve, heat a small sauce pan with a drizzle of olive oil. Add the sliced onions; season with salt and pepper and grill until slightly golden.
- Serve the soup topped with the grilled onion and a spoonful of sour cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 373g | |
| Recipe makes 4 servings | |
| Calories 155 | |
| Calories from Fat 67 | 43% |
| Total Fat 7.56g | 9% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 945mg | 39% |
| Potassium 559mg | 16% |
| Total Carbs 17.29g | 5% |
| Dietary Fiber 5.3g | 18% |
| Sugars 7.45g | 5% |
| Protein 5.93g | 9% |
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