A few notes about this Split Pea and Kale Soup:
- Any colour of split peas will work.
- Leftovers make great portable lunches, although the kale will lose some of its brightness
- Use whatever tomatoes you have on hand. In the middle of winter, you could skip the tomato, but I think it helps highlight the lemon flavour. Use grape or cherry tomatoes if there is nothing else.
- I have a thing for chilis in my soup and if I am lucky enough to have a fresh jalapeno in the fridge I will throw it in with the onions to spice up the broth. You can leave it out if you don’t like spicy things. 😉
A simple and hearty soup... lemon, kale and all the veggies..
15 minPrep Time
1 hrCook Time
1 hr, 15 Total Time
- 2 Tablespoons olive oil
- 2 small onions (1 medium) thinly sliced
- 1 jalapeno diced
- 1 tablespoon Italian seasoning (no salt variety)
- 1 clove of garlic, mined
- 2 fat carrots, diced
- 2 small waxy potatoes, small diced (leave peel on)
- 900ml veg stock
- 900 ml water
- 1/4 teaspoon of salt
- 1-1/2 cups yellow split peas
- 1 fresh tomato, cored and chopped
- 2 cups tightly packed kale
- juice of 1 lemon
- 1/2 cup parsley chopped fine
- 2 cloves of garlic minced
- salt & pepper
- Heat oil in dutch oven or large pot, over medium heat. Add onion and jalapeno and cook, stirring frequently, until soft 7-8 minutes. Add garlic, carrots and Italian seasonings, and salute for about 5 minutes, until garlic is fragrant.
- Add stock, water, potatoes, split peas, tomato and bring to a boil, then reduce to a simmer. Cover and simmer until peas are tender, about 45 minutes (up to 1 hour) start checking for soft peas after about 45 minutes.
- Add kale, parsley, juice of lemon and fresh garlic, cook uncovered just until kale is wilted and softened, but still bright green, about 2-3 minutes.
- Season to taste with salt and pepper. Serve