Split Pea and Spinach Soup with Feta and Mint
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Split Pea and Spinach Soup with Feta and Mint
Split Pea and Spinach Soup with Feta and Mint
2 tsp. olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tsp. ground cumin
1/2 tsp. ground coriander
1/8 tsp. cayenne pepper
6 cups low-sodium vegetable broth or chicken broth
1 lb. green split peas, picked over and rinsed
1 tsp. salt
1 (5- oz.) package baby spinach
1/4 cup chopped fresh mint, plus additional for garnish
2 tsp. lemon juice
6 tbsp. crumbled feta
6 tsp. extra virgin olive oil

This soup can be stored in a covered container in the refrigerator up to 4 days or frozen for up to 3 months.

Prep: 10 minutes, Cook: 9 hours, 6 minutes (mostly unattended)
Serves: 6

1. Heat oil in a medium skillet over medium-high heat. Add onion and cook for 5 minutes or until soft, stirring often. Add garlic, cumin, coriander and cayenne and cook for 30 seconds or until fragrant, stirring constantly. Transfer to a 4- or 5-quart slow cooker.

2. Add broth, peas and salt; stir to combine. Cover and cook on LOW for about 9 hours or until peas are very tender.

3. Add spinach in batches and stir until wilted. Stir in 1/4 cup mint. Using an immersion blender, puree soup. (Alternately, puree soup in batches in a blender.*) Stir in lemon juice. Ladle into 6 bowls; top with feta and extra virgin olive oil and sprinkle with additional mint, if you like.

*Use caution when blending hot liquids. Hold blender lid down with a kitchen towel while blender is running.

Nutritional Information:
(1 cups): 340 calories, 18 g protein, 9 g total fat (2 g sat., 0 g trans), 47 g carbohydrate, 17 g fiber, 7 g sugar, 8 mg cholesterol, 637 mg sodium, 10 points