I’m giddy with Olympic fever, and following the visions of snow-capped mountains night after night (oh, Canada…) I’ve had mad cravings for soup, hot chocolate, baked bread, and stacks of pancakes drenched in (Canadian) maple syrup.
Thus far, I’ve only accomplished the soup from my list (although I plan on attending to the hot chocolate, pronto!), and it is definitely a soup worth sharing: bright green split pea soup with a bit of spring flair thanks to the addition of green peas and mint.
Not only is this soup heartwarming and delicious, it is also in keeping with the winter Olympic theme that inspired it. Why? Because it is a perfect choice for athlete fuel. The split peas are packed with protein, complex carbohydrates (high fiber, low sugar), and iron, all of which the body needs for replenishing from hard work (note: this applies to other winter sports, such as shoveling snow from your driveway and trekking across campus or across town!). Oh, and they are cheap, too. Yay, split peas!
As much as I love split peas, they have an ugly side. Literally. While still a pretty pale shade of green when dry, these otherwise delightful legumes turn an unappetizing grey-green when cooked.
But I have a solution: add more peas! Specifically, frozen green peas, which add natural sweetness and springtime vibrancy to this otherwise winter-wonderful soup. Green onions and mint further heighten the verdant nature of the soup, as well as the fresh clean flavors.
The green peas are also a fantastic way to get a hearty dose of vitamin C (97% of daily needs per serving!) in the depths of winter–antioxidant power for accelerated recovery, not to mention glowing skin–and the iron from the split peas helps with its absorption, maximizing the benefits. Easy (I like easy, don’t you?). Green peas are also rich in B vitamins, calcium, iron and zinc.
Indeed, this is Olympic athlete-worthy soup!
The good news about this soup continues: it’s also simple to make. The preparation takes little patience; a bit of chopping, stirring, and simmering, and soup’s on! The next day, leftovers can be re-warmed (like almost every soup, this one is even better on day two) for a perfectly portable lunch.
I’ve been savoring a bowl computer-side in between editing. But given that the bowl is now scraped clean, it’s time to get back to work–must finish before men’s free skate tonight! Happy power eating, everyone!
- 2 teaspoons olive oil
- 2 green onions,, chopped
- ¾ cup dried green split peas, rinsed and drained
- 6 cups water
- ¾ teaspoon fine sea salt
- ⅛ teaspoon freshly cracked black pepper
- 2 cups frozen green peas (no need to thaw)
- ¼ cup chopped fresh mint leaves
- In a large saucepan or pot, heat the olive oil over medium-high heat. Add green onions and cook, stirring, for 3 to 4 minutes or until softened.
- Stir in split peas and water. Bring to a boil. Reduce heat to medium-low, cover, leaving lid ajar, and simmer, stirring occasionally, for 45 to 50 minutes or until split are falling apart.
- Add the salt, pepper and frozen peas; simmer 10 minutes longer.
- Add the mint to the pan; using an immersion blend, puree soup until relatively smooth. Serve!