Name: Split Pea Soup with Sun-Dried Tomato Gremolata
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil - 2 tablespoons; Diced onion - 2 cups; Finely diced carrot - ¾ cup; Finely diced celery - ⅔ cup; Minced garlic - 2 teaspoons; Low-sodium vegetable broth, or more as needed - 6 cups; Dried green split peas - 1 ¼ cups; Fresh thyme - 2 sprigs; Bay leaf - 1; Salt, or more to taste - ½ teaspoon; Ground black pepper - ¼ teaspoon; Finely chopped fresh parsley - ½ cup; Finely chopped sun-dried tomatoes - ¼ cup; Garlic, minced - ¾ teaspoon; Smoked paprika - ¼ teaspoon; Salt - ¼ teaspoon

Ingredients for - Split Pea Soup with Sun-Dried Tomato Gremolata

1. Olive oil 2 tablespoons

2. Diced onion 2 cups

3. Finely diced carrot ¾ cup

4. Finely diced celery ⅔ cup

5. Minced garlic 2 teaspoons

6. Low-sodium vegetable broth, or more as needed 6 cups

7. Dried green split peas 1 ¼ cups

8. Fresh thyme 2 sprigs

9. Bay leaf 1

10. Salt, or more to taste ½ teaspoon

11. Ground black pepper ¼ teaspoon

12. Finely chopped fresh parsley ½ cup

13. Finely chopped sun-dried tomatoes ¼ cup

14. Garlic, minced ¾ teaspoon

15. Smoked paprika ¼ teaspoon

16. Salt ¼ teaspoon

How to cook deliciously - Split Pea Soup with Sun-Dried Tomato Gremolata

1 . Stage

Heat oil in a large pot over medium heat. Add onion, carrot, and celery; cook until softened, about 6 minutes. Stir in garlic; cook 30 seconds more. Stir in broth, split peas, thyme, bay leaf, salt, and pepper; bring to a boil. Reduce heat to low; simmer, partially covered, until peas are falling apart, about 1 1/4 hours.

2 . Stage

Meanwhile, stir together parsley, sun-dried tomatoes, garlic, paprika, and salt in a small bowl.

3 . Stage

Remove thyme sprigs and bay leaf from soup; discard. Add more broth or water to thin as desired, and more salt to taste. Serve topped with gremolata.