Extra Virgin Olive Oil & Vegetarian Split Pea Soup

Fill up on this classic soup for wellness, combining the nutritional benefits of split peas with the polyphenols and powerful antioxidants in extra virgin olive oil.

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Extra Virgin Olive Oil & Vegetarian Split Pea Soup
  • Serving Amount

    Amount

    6

  • Cooking Time

    Time

    1 hr 55 mins

  • Type of recipe

    Course

    Starters & Salads

Fill up on this classic soup for wellness, combining the nutritional benefits of split peas with the polyphenols and powerful antioxidants in extra virgin olive oil.

About Split Peas

Best known for making split-pea soup what it is today, split peas bring on the bean power with B vitamins, especially folate and thiamine, manganese, and a body cleansing 16 grams of fibre per cup.

When made with cold-pressed extra virgin olive oil like Morocco Gold, a healthy monounsaturated fat, you really are treating yourself to one of the healthiest soups around.

A Mediterranean Diet Favourite

This vegetarian split pea soup recipe is a favourite healthy dinner recipe since it’s not only hearty and delicious, but it’s also incredibly easy to make from a short list of ingredients, simply green split peas and onions cooked until tender, partially pureed, seasoned and flared out with toppings. It is a great companion to Morocco Gold extra virgin olive oil.

Each bowl can be finished with a generous drizzle of Morocco Gold extra virgin olive oil, a few flecks of lemon zest, and a dusting of smoked paprika to give the soup some smoky depth.

Here’s a great recipe for split pea soup from SimpleandClass to get you going!

If you’re keen to drill down on the specific nutritional profile of split pea soup, don’t worry, the good folk at Morocco Gold have done the hard work for you.

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Ingredients

Total

13
  1. 1 tablespoon extra virgin olive oil
  2. 1 large onion, chopped
  3. 2 cloves garlic, minced
  4. 2 carrots, chopped
  5. 1 teaspoon fine-grain sea salt
  6. 1⁄2 teaspoon black pepper
  7. 1 teaspoon dried thyme
  8. 2 cups dried split peas, rinsed and sorted
  9. 6 cups water, plus more to finish
  10. 1 bay leaf
  11. 1 teaspoon smoked paprika (optional)
  12. 1 ham hock or 1 cup diced ham (optional for non-vegetarian version)
  13. 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Total

9
  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
  2. Stir in the chopped carrots and celery, cooking for an additional 3-4 minutes until they begin to soften.
  3. Add the salt, black pepper, and thyme, stirring to combine the seasoning with the vegetables.
  4. Pour in the rinsed split peas, followed by the vegetable broth or water. If using, add the ham hock or diced ham for flavor.
  5. Drop in the bay leaf and smoked paprika (if using), stir to combine.
  6. Bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot with a lid. Let the soup simmer gently for about 1 to 1.5 hours, stirring occasionally.
  7. The soup is ready when the peas have broken down and the soup has thickened. Remove bay leaf and ham hock if used.
  8. Taste and adjust the seasoning as needed.
  9. Serve hot, garnished with chopped fresh parsley. You can also serve it with crusty bread.

Drizzle Moroccan extra virgin olive oil over this soup for added taste

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From The Larder

Nutrition Facts

  • Serving Size: 1 cup
  • Calories: 231
  • Protein: 16 g
  • Fat: 1 g
  • Saturated: 0 g
  • Monounsaturated: 0 g
  • Polyunsaturated: 0 g
  • Carbohydrate: 41 g
  • Sugar: 6 g
  • Fiber: 16 g

Key Vitamins And Minerals

  • Vitamin K Amount: 9.8 mcg
  • Daily Value: 12%
  • Thiamin Amount: .4 mg – Daily Value: 25%
  • Folate Amount: 127 mcg – Daily Value: 32%
  • Panthothenic Acid Amount: 1.2 mg – Daily Value: 12%
  • Iron Amount: 2.5 mg – Daily Value: 14%
  • Magnesium Amount: 70.6 mg – Daily Value: 18%
  • Phosphorus Amount: 184 mg – Daily Value: 19%
  • Potassium Amount: 710 mg – Daily Value: 20%
  • Zinc Amount: 2 mg – Daily Value: 13%
  • Copper Amount: .4 mg – Daily Value: 18%
  • Manganese Amount: .8 mg – Daily Value: 39%

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