Recipe information
Ingredients for - Split Pea Soup with Sun-Dried Tomato Gremolata
3. Finely diced carrot - ¾ cup
6. Low-sodium vegetable broth, or more as needed - 6 cups
7. Dried green split peas - 1 ¼ cups
13. Finely chopped sun-dried tomatoes - ¼ cup
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.
