Split Pea Soup
This fabulous slow cooked meal using the Design Series 3-quart Manual Slow Cooker could not be simpler to make. Throw everything in and let the machine do the rest!
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Servings: 4
Equipment
- Slow Cooker
Ingredients
- 4 tbsp olive oil
- 1 shallot finely chopped
- 1 clove garlic minced
- 1 medium carrot small dice
- 1¼ cups fennel diced
- 1 cup split peas rinsed
- ½ tsp chili flakes
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp salt
- cracked pepper
- 4 cups vegetable broth
Instructions
- Turn on the slow cooker to high and pour in olive oil. Add shallot, garlic, carrot and fennel. Stir to coat.
- Use a mortar and pestle or a small spice grinder to crack the fennel and cumin seeds. Not looking for a powder, just enough to break the hull of the seeds. Add to the slow cooker.
- Rinse split peas and add to slow cooker along with the veggie broth.
- Season with chili flakes, salt and pepper. Bring soup to a bubble, then reduce heat to low and cook for 4-5 hours until vegetables are soft and tender.
- Enjoy soup as is or pulse with an immersion blender before serving. Garnish the soup with sprouts, chili sauce or your favourite hot sauce.
Nutrition
Nutrition Facts
Split Pea Soup
Serving Size
1 serving
Amount per Serving
Calories
328
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Sodium
1560
mg
68
%
Potassium
691
mg
20
%
Carbohydrates
38
g
13
%
Fiber
14
g
58
%
Sugar
8
g
9
%
Protein
13
g
26
%
Vitamin A
3239
IU
65
%
Vitamin C
6
mg
7
%
Calcium
61
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.