Description
This soups is easy, healthy, and delicious.
Ingredients
Scale
- olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stocks, chopped
- 1 sweet potato, peeled and diced into 1/2 inch cubes
- 1 tsp fennel seeds
- 1/2 tsp red pepper flakes
- zest of 1 lemon
- 1 lb bag split peas
- 8 cups turkey or chicken stock
- 2 bay leaves
- salt and pepper to taste
- juice of 1/2 lemon
- 2 cups roast turkey
- 1/4 cup chopped parsley for garnish (optional)
Instructions
- Heat olive oil in your favorite soup pot. Add onion, carrot, and celery. Let veggies cook over medium heat until they begin to sweat (about 5 minutes). Add the sweet potato and cook another 5 minutes. Add fennel, red pepper flakes, and lemon zest. Let cook 2 minutes more.
- Add the split peas, stock, and bay leaves. Bring soup to boil and then reduce to simmer. Simmer uncovered until peas are tender (about 1 to 1.5 hours).
- When the peas are tender, remove the bay leaves and use an immersion blender to blend the soup to your desired consistency. If you don’t have an immersion blender, you can transfer half of the soup (or more if desired) to a blender and blend until smooth. Return blended soup to the pot.
- Adjust seasoning and add the juice of 1/2 lemon.
- You can stir the turkey into the soup pot or simply top each portion with it. I prefer the later method but both work.
Notes
If you are out of stock you can use water and bullion cubes. Start with 4 cubes and more if needed.
Keywords: Split-Pea, soup, turkey