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Broccoli, Cheddar & Yellow Split Pea Soup

This warm and comforting soup is loaded fibre and protein, thanks to all the veggies and split peas!
Course Soup
Key Ingredient Peas
Dietary Need Vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 514

Ingredients

  • 1 Tbsp (15 mL) butter
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp (30 mL) all-purpose flour
  • 1/2 tsp (2 mL) paprika
  • 1/2 tsp (2 mL) dry mustard
  • 6 cups 1.5 L low sodium vegetable or chicken broth
  • 2 cups (500 mL) broccoli florets, chopped into bite-sized pieces
  • 1 cup 250 mL grated carrot
  • 1 cup (250 mL) dry yellow split peas, rinsed & drained
  • 2 cups (500 mL) shredded cheddar cheese, plus more to garnish
  • salt & pepper, to taste

Instructions

  • Preheat a large pot over medium heat. Melt butter, then add onion and garlic. Cook, stirring occasionally, until onion has softened, 3-4 minutes.
  • Add flour, paprika, and dry mustard to the pot and stir to coat. Season with salt and pepper. Add the broth, a little at a time, stirring constantly, until smooth.
  • Bring the broth to a low boil, then add broccoli, carrot, and split peas. Lower the heat, cover, and simmer for 25-35 minutes, or until split peas are tender.
  • Add cheese, and stir until melted, about 5 minutes. Taste and adjust seasoning, if necessary.
  • Garnish with additional cheese, and enjoy immediately!

Notes

  • If you want a smoother textured soup, carefully ladle 3 cups (750 mL) of the soup into a blender. Blend on high until smooth, and then return to the pot.

Nutrition

Serving Size: 0.25of recipe | Calories: 514 | Total Fat: 24g | Saturated Fat: 13g | Carbohydrate: 45g | Fibre: 15g | Sugars: 8g | Protein: 30g | Cholesterol: 70mg | Sodium: 573mg | Potassium: 992mg | Iron: 3mg