If you are craving a bowl of comfort that is both nourishing and bursting with flavor, you have got to try this Hearty Green Split Pea Soup with Lemon and Spices Recipe. It’s the perfect blend of earthy green split peas softened by warming spices and brightened with fresh lemon zest. This soup is the kind of dish that warms your soul after a chilly day and gets even better with every spoonful, thanks to its satisfying texture and vibrant layers of taste. Whether you’re looking for a wholesome lunch or a cozy dinner, this recipe will quickly become your go-to favorite.
Ingredients You’ll Need
Simple yet thoughtfully chosen ingredients come together to make this soup a comforting staple. Each component plays an essential role, from the sweetness of the leeks to the smoky depth of paprika and the fresh pop of lemon zest.
- Extra-virgin olive oil: Adds a rich, fruity base to gently soften the vegetables without overpowering the flavors.
- Leek (white and light green parts): Offers subtle onion-like sweetness, building the aromatic foundation.
- Celery stalks: Bring crispness and a fresh herbal note that balances richness.
- Carrots: Provide natural sweetness and beautiful orange color to brighten the soup.
- Celery root (or celery stalk + parsnip): Adds an earthy, slightly nutty flavor for depth and texture.
- Smoked paprika: Infuses a smoky, warming flavor that gives the soup its inviting character.
- Ground cumin: Adds gentle, aromatic earthiness enhancing the green peas’ natural taste.
- Black pepper: Lends a subtle heat that awakens the palate.
- Green split peas: The star ingredient, offering hearty protein and creamy texture when cooked.
- Low-sodium vegetable broth: Keeps saltiness in check while adding savory complexity.
- Bay leaf: Imparts a delicate herbal fragrance throughout the cooking process.
- Fresh thyme sprigs (or dried): Infuse brightness and subtle, woodsy notes.
- Chopped spinach: A fresh, vibrant green that adds nutrients and visual appeal.
- Low-sodium tamari or soy sauce: Boosts umami depth and balances flavors beautifully.
- Lemon juice and zest: Brighten the entire soup with refreshing acidity and zing.
- Fine sea salt: To taste, enhancing all the natural flavors harmoniously.
How to Make Hearty Green Split Pea Soup with Lemon and Spices Recipe
Step 1: Soften the Vegetables
Begin by warming the extra-virgin olive oil in a large Dutch oven over medium heat. Add diced leek, celery, carrot, celery root, and a pinch of salt to the pot. Cook these gently for about 8 minutes until the vegetables become soft and translucent. This step unlocks their sweetness and sets the stage for layering flavor that makes this soup so soul-satisfying.
Step 2: Bloom the Spices
Next, stir in smoked paprika, ground cumin, and black pepper directly into the softened vegetables. Cook everything together for about a minute, allowing the spices to release their fragrance and infuse into the base. This blooming awakens the spices and adds that inviting smoky aroma that you’ll love immediately.
Step 3: Simmer the Soup
Pour in the rinsed green split peas, followed by the low-sodium vegetable broth, bay leaf, and fresh thyme sprigs. Bring the mixture to a boil, then lower the heat to a gentle simmer. Let it cook uncovered for 45 to 55 minutes, stirring occasionally to prevent sticking and encourage even cooking. This slow simmer softens the peas perfectly, transforming the soup into a thick, luscious delight.
Step 4: Add Greens and Umami
Remove the bay leaf and thyme stems, then stir in the chopped spinach and tamari or soy sauce. Let the soup cook for another 2 minutes until the spinach wilts, adding a fresh burst of green color and a deep umami note that enhances complexity without overpowering the natural pea flavor.
Step 5: Blend and Finish
For that perfect texture, use an immersion blender to purée about two-thirds of the soup, leaving the rest chunky for satisfying bites. If you prefer a rustic feel, you can lightly mash with a spoon instead. Finally, remove the pot from heat and gently stir in the fresh lemon juice and zest. Adjust salt to taste, then serve it hot. The lemon truly lifts this dish, balancing the hearty, earthy base with sparkling brightness.
How to Serve Hearty Green Split Pea Soup with Lemon and Spices Recipe
Garnishes
A sprinkle of freshly chopped parsley or a handful of toasted pumpkin seeds adds wonderful color and crunch to your bowl. You can also drizzle a little extra virgin olive oil or swirl in some plain yogurt for creaminess that contrasts delightfully with the soup’s texture and spices.
Side Dishes
Serve this hearty soup alongside warm crusty bread or garlic-rubbed toast to scoop up every last drop. A crisp green salad with a tangy vinaigrette pairs beautifully too, bringing freshness and variety to your meal.
Creative Ways to Present
For a fun twist, try serving the soup in hollowed-out mini pumpkins or rustic bread bowls. Another idea is to top each serving with a poached egg—a luxurious touch that makes this simple soup feel like a special occasion dish.
Make Ahead and Storage
Storing Leftovers
Place any leftover soup in airtight containers and store in the refrigerator for up to 4 days. The flavors actually develop further over time, making leftovers just as enjoyable as fresh.
Freezing
This soup freezes wonderfully, making it a perfect make-ahead option. Transfer cooled soup into freezer-safe bags or containers, label, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat the soup gently on the stove over low to medium heat, stirring occasionally. Add a splash of water or broth if it has thickened too much. Hot lemon juice added just before serving will refresh the flavors beautifully.
FAQs
Can I use yellow split peas instead of green?
Yes, yellow split peas can be substituted and will yield a slightly sweeter flavor and softer texture. Just keep an eye on the cooking time as they may cook a bit faster than green peas.
Is this soup vegan and gluten-free?
Absolutely! All the ingredients in this Hearty Green Split Pea Soup with Lemon and Spices Recipe are plant-based and gluten-free. Just be sure to use tamari or gluten-free soy sauce if you need to avoid gluten.
Can I make this recipe in a slow cooker?
Yes, after softening the vegetables and blooming the spices, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until peas are tender, then add spinach, tamari, and lemon at the end.
How do I achieve a creamier texture without blending?
Lightly mashing the cooked split peas with a potato masher or the back of a spoon helps create creaminess while keeping some texture intact. Blending part of the soup is optional based on your preference.
Can I adjust the spice levels?
Definitely! You can increase or decrease the smoked paprika and cumin to suit your taste. For added heat, a pinch of cayenne or a dash of chili flakes works well with this flavor profile.
Final Thoughts
This Hearty Green Split Pea Soup with Lemon and Spices Recipe is more than just a soup; it’s a warm hug in a bowl that’s perfect for any day you need comfort and nourishment. It’s easy to make, packed with wholesome ingredients, and offers endless ways to customize and enjoy. I truly hope you give it a try and find it as satisfying and delightful as I do!
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Hearty Green Split Pea Soup with Lemon and Spices Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A nourishing and wholesome Hearty Split Pea Soup perfect for a January clean eating reset. This comforting soup features tender green split peas, aromatic leeks, celery, carrots, and celery root, slow-simmered with smoked paprika and cumin. Finished with fresh spinach, tamari, and a bright touch of lemon, it offers a deliciously creamy or chunky texture to suit your preference.
Ingredients
Vegetables & Aromatics
- 1 large leek, white & light green parts only, diced (about 1½ cups)
- 2 celery stalks, diced
- 2 medium carrots, diced
- 1 cup diced celery root (or substitute 1 extra celery stalk + 1 small parsnip)
- 1 cup chopped spinach
Spices & Seasonings
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp black pepper
- 1 bay leaf
- 3 fresh thyme sprigs (or ½ tsp dried thyme)
- Fine sea salt to taste
- Juice & zest of ½ lemon
- 1 Tbsp low-sodium tamari or soy sauce
Other Ingredients
- 2 Tbsp extra-virgin olive oil
- 1 lb (450 g) green split peas, rinsed
- 8 cups low-sodium vegetable broth
Instructions
- Soften Veggies: Heat the extra-virgin olive oil in a Dutch oven over medium heat. Add the diced leek, celery, carrot, celery root, and a pinch of salt. Cook for about 8 minutes, stirring occasionally, until the vegetables are translucent and softened.
- Bloom Spices: Stir in the smoked paprika, ground cumin, and black pepper. Cook for an additional 1 minute until the spices become fragrant, allowing their flavors to develop.
- Simmer: Add the rinsed green split peas, low-sodium vegetable broth, bay leaf, and thyme sprigs to the pot. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it cook uncovered for 45 to 55 minutes, stirring occasionally to prevent sticking, until the split peas are tender and the soup has thickened.
- Add Greens: Remove the bay leaf and thyme stems from the soup. Stir in the chopped spinach and low-sodium tamari or soy sauce. Cook for another 2 minutes until the spinach is wilted and incorporated.
- Blend (optional): For a creamy texture, use an immersion blender to blend about two-thirds of the soup directly in the pot. Alternatively, lightly mash the peas and vegetables for a chunkier texture if preferred.
- Finish: Remove the pot from heat and stir in the fresh lemon juice and lemon zest. Adjust the seasoning with fine sea salt to taste. Serve hot, optionally with crusty bread on the side.
Notes
- Rinsing the split peas before cooking helps remove any dust or debris.
- If celery root is unavailable, substitute with an extra celery stalk and a small parsnip for a similar flavor and texture.
- The soup can be blended fully for a smooth texture or partially for a heartier feel.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
- Use low-sodium broth and tamari to control salt levels for a healthier option.
- Serve with crusty bread for a complete meal.
