Spanish Pea Soup
6 servings
60 minutes
Spanish pea soup is a cozy and aromatic dish rooted in Mediterranean culinary traditions. Its rich flavor arises from the harmonious blend of sweet yellow peas, spicy garlic, and fresh tomatoes that add a slight tang. Spices and herbs like bay leaves and parsley add depth to the taste. This soup is not just food but a warm memory of sunny Spanish villages where simple ingredients turn into gastronomic art. Spinach adds freshness and tenderness, while the soft creamy texture makes each spoonful enjoyable. This soup is perfect for a cozy family dinner or lunch on a cool day; nourishing and warming, it brings joy and comfort.
1
Soak the peas overnight in cold water. The next day, drain the water, add 1.5 liters of clean water, and add an onion, clove, carrot, bay leaf, and parsley. Cook until ready.
- Yellow split peas: 300 g
- Onion: 2 heads
- Carrot: 1 piece
- Bay leaf: 1 piece
- Parsley: 1 stem
2
Finely chop the onion and sauté in oil (5 minutes).
- Onion: 2 heads
- Olive oil: 3 tablespoons
3
Pour boiling water over the tomatoes, peel them, and chop finely.
- Tomatoes: 3 pieces
4
Add garlic, tomatoes, pepper, and fry on low heat until a sauce forms.
- Garlic: 2 cloves
- Tomatoes: 3 pieces
- Ground black pepper: 1 teaspoon
5
Pour boiling water over the spinach leaves.
- Spinach: 400 g
6
Remove the onion, carrot, clove, and bay leaf. Make a puree from the onion, carrot, 4 tablespoons of peas, and the liquid from the soup.
- Onion: 2 heads
- Carrot: 1 piece
- Yellow split peas: 300 g
7
Mix with the remaining peas, sauce, and add water if it is too thick.
- Yellow split peas: 300 g
- Ground black pepper: 1 teaspoon
8
Season, add spinach, and let it cook for 15 minutes.
- Spinach: 400 g
