Recipes that use green peas are popular. Yellow peas have a deeper, earthier flavor. Sometimes, however, the taste can be overpowering. Also, make sure not to skip the bay leaves, as they contribute a gentle herbal aroma to the soup and a subtle lemony note that really enhances the overall flavour of the soup.
Split Pea and Spaghetti Soup Ingredients
- 2 medium carrots, peeled and roughly chopped,
- 1 medium cooking onion, roughly chopped,
- 2 garlic cloves, minced,
- 1 tbsp olive oil,
- ¼ cup fresh dill,
- 1 cup dried green split peas, picked over and rinsed,
- Sea salt and pepper, to taste,
- 6 cups vegetable stock,
- 2 bay leaves,
- 1 cup dried spaghetti, broken into 2-inch pieces.
Split Pea and Spaghetti Soup How to prepare?
In a large stockpot over medium heat, cook the onion in olive oil for about 5 minutes, or cook it until it turns golden. Add the garlic and sauté for 1 more minute, then mix in the carrots, split peas, vegetable broth, bay leaves, salt, and pepper. Take the pot off the heat, remove the bay leaves, and let the soup cool a little. Then purée it with an immersion blender or blend it in small batches using a regular blender.
Enjoy it blended, though keeping it chunky is totally fine too. Return the pot to the stove, mix in the spaghetti, boil, then cook on low uncovered until the noodles are tender. Take the soup off the heat and stir in the dill. Serve it hot. You can add extra fresh dill on top if you like. This soup can be stored in the fridge for a few days and also freezes nicely. You can easily thaw it and reheat in the microwave or on the stovetop.
