Description
A hearty and comforting split pea soup with earthy mushrooms, bright fresh dill, and crispy fried onions on top.
Ingredients
Scale
- 2 cups dried split peas, rinsed and picked over
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 cups vegetable broth
- 2 cups water
- 1 bay leaf
- 1/2 cup fresh dill, chopped
- 1/2 cup crispy fried onions (for garnish)
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until translucent.
- Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
- Add split peas, vegetable broth, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, for 45-50 minutes until peas are tender.
- Remove bay leaf. Stir in fresh dill and season with salt and pepper.
- Serve hot, topped with crispy fried onions.
Notes
If you prefer a smoother soup, blend a portion of it before adding the dill.
Nutrition
- Calories: 340
- Sugar: 6g
- Fat: 8g
- Carbohydrates: 52g
- Protein: 18g