Our Yellow Split Pea and Lemon Thyme Soup is not only creamy, but boasts the delicious taste of lemon with every bite. Yellow split peas are a pretty little legume, mild in flavor and provide a high-fiber, protein-rich option for vegetarians and plant-based food lovers.
I absolutely love Lemon thyme! It’s easy to grow, smells and tastes like lemons, and is an interesting addition to soups, salad dressings, flavored water, and pudding. Perfect for the warm summer-like days we’ve been having here in San Diego.
Healthy Living Tip:
1/2 cup of cooked split peas provides approximately 10 grams of dietary fiber and only about 145 calories. A big bang for your fiber buck!
- 1 tablespoon coconut oil
- 1 yellow onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 2 cups yellow split peas
- 8 cups vegetable broth
- 1/2 teaspoon Himalayan sea salt
- 1/2 teaspoon fresh cracked pepper
- 1 tablespoon fresh lemon thyme
- 1 tablespoon dried Za'atar
- 5-6 large Lacinato kale leaves, chopped (also known as Dino kale)
- juice of 1 lemon
- zest of 1 lemon
- In a large heavy-bottom soup pot over medium heat, add coconut oil, onion and celery. Sauté 4-5 minutes or until celery becomes soft.
- Add garlic, red wine vinegar, lemon thyme, Za'atar, salt, and pepper. Continue to sauté another 1-2 minutes.
- Add vegetable broth and bring to a boil.
- Turn heat to simmer, cover the pot and continue to cook for another 1-1/2 hours or until split peas become soft. Remember to stir occasionally.
- Check seasonings, stir in chopped kale and serve warm.
- Garnish with lemon zest.
- vegan, dairy-free, gluten-free