Split Pea Cream Soup Without Flour
A plate of pure health in a bowl of soup
Until now, I could hardly imagine making split pea cream soup without a flour-based roux or thickening. But I tried it simply blended and I said: Oh my God, this is so delicious! Why hadn’t I made it this way before?
Split peas are extremely beneficial in many ways, especially if you want to lose weight. For example, they are an excellent source of protein, low in carbohydrates, and have a low glycemic index. In addition, they are rich in vitamins B1 and B2, which support the nervous system. They also aid digestion, and thanks to their tryptophan content, they contribute to restful sleep.
It’s definitely worth trying! With my recipe, you can create a truly healthy bowl of soup that you can confidently enjoy even on meat-free days.
Split Pea Cream Soup Without Flour
Ingredients
- 200 g dried split peas
- 1 tablespoon olive oil (or butter)
- ½ onion
- 2 cloves garlic
- water
- salt
- ground black pepper
- 1 bay leaf
For serving:
- 4 tablespoons (120 g) sour cream (12% fat) (optional)
Instructions
- Rinse the split peas, then soak them in cold water for at least 3 hours, but it’s even better if you leave them overnight. This will help them soften more quickly.
- After soaking, heat the oil (or butter) in a pot and sauté the finely chopped onion and minced garlic.
- Drain the soaking water from the split peas and add them to the pot. Pour in enough water to cover them by about twice their volume. Season with salt and ground black pepper, and add a bay leaf. Cook until completely tender. Keep an eye on it, as split peas tend to boil over.
- Once the peas are soft, remove the bay leaf and blend the soup until smooth and creamy using an immersion blender.
- When serving, stir in a spoonful of sour cream.
Calories and macros
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