Split Pea Garden Soup

Ingredients

• 180 g Split green peas
• 80 g Carrots
• 60 g Celery
• 60 g Onion
• 10 g Garlic
• 120 g Vegetable broth
• 10 g Olive oil

Steps

1. Soak split peas overnight, then boil until tender.
2. Sauté onion, garlic, carrots, and celery in olive oil.
3. Add boiled peas and vegetable broth, then simmer until vegetables soften.
4. Blend soup until smooth and serve hot.

Per serving

208 kcal · protein 11.1 g · carbs 32.6 g · fat 4.4 g

Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.

Diet and allergens

Labels: vegan, vegetarian, gluten-free, dairy-free, egg-free, nut-free, shellfish-free, soy-free

Tags come from the ingredient foods. Check packaged ingredients for your own allergies.