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    Sweet Pea Soup

    Allergy Kids Foundation Recipes | June 8, 2010

    Servings: 4


    • 1 cup dried split peas, rinsed
    • 4 cups vegetable broth, low or no sodium
    • 1 large onion, chopped
    • 3 tablespoons vegetable broth or water
    • 2 stalks organic celery, chopped
    • 1 large sweet potato, peeled and chopped
    • 1 apple, peeled, cored, and chopped
    • 1 bay leaf
    • 1/2 tablespoon dried mint or 1 1/2 tablespoons fresh mint, minced
    • 2 packed cups organic baby spinach or romaine lettuce, torn into bite-sized pieces


      1. Simmer dried split peas in 4 cups vegetable broth or water, covered, for 30 minutes.
      2. Meanwhile, sauté onions in 2 tablespoons vegetable broth or water until soft, stirring occasionally to prevent sticking. Add onions to peas along with remaining ingredients, except for spinach or lettuce. Bring mixture to a boil, reduce heat and simmer, covered, 30 minutes, or until peas and vegetables are soft.
      3. Remove bay leaf. Place half of the mixture in a blender and blend until creamy. Pour back into soup.
      4. Add spinach or lettuce and stir to wilt.