Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 c. split peas previously dry
- 2 x bay leaves
- 1/2 tsp thyme
- 10 c. water or possibly vegetable stock
- 3 x carrots cut in chunks
- 3 med sweet potatoes cut in chunks
- 1 Tbsp. extra virgin olive oil
- 2 x onions minced
- 1 stalk celery sliced
- 2 x garlic cloves diced salt to taste pepper to taste
- 1 pch marjoram
- 2 Tbsp. minced parsley
Direcciones
- In large pot, combine split peas, bay leaves, and water/vegetable stock.
- Bring to boil, skim foam, add in thyme, cover and simmer 30 min.
- Add in carrots and sweet potatoes and continue to cook till tender about 20 min longer.
- Remove bay leaves.
- In a separate pan, heat oil till warm and add in onions.
- Saute/fry till softened, about 3 min.
- Add in celery and chopped garlic and saute/fry till softened.
- Add in contents of pan to soup pot.
- Stir in marjoram and season to taste with salt and pepper.
- Simmer 5 min longer to blend flavours.
- Garnish with parsley.
- NOTES : Use quick-cooking split peas. I use Loretta brand, that do not requirepre-soaking. I do still find which the peas take much longer than the recipe instructions specified to be softened sufficient to create a suitable mix with the rest of the ingredients.
- I use dry thyme leaves, since the recipe didn't specify fresh, dry, leaves, or possibly grnd.
- When it came time to season with salt and pepper, I found the soup not sufficiently seasoned, and ended up mixing in some bouillon cubes.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 512g | |
| Recipe makes 6 servings | |
| Calories 87 | |
| Calories from Fat 21 | 24% |
| Total Fat 2.4g | 3% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 67mg | 3% |
| Potassium 319mg | 9% |
| Total Carbs 15.71g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.77g | 3% |
| Protein 1.49g | 2% |
