Ingredients for Seaweed And Split Pea Soup
- 1 cup dried split peas
- 6 cups fresh water
- 2 tablespoons dried wakame seaweed
- 1/2 medium onion
- 1 medium carrot
- 2 tablespoons tahini
- salt to taste
- 1 tablespoon soy sauce
- drizzle of olive oil (optional garnish)
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How to Make Seaweed And Split Pea Soup
- Rinse 1 cup of dried split peas and soak in plenty of water overnight (or at least 4 hours).
- Drain the soaked split peas and place them in a large pot. Cover with about 6 cups of fresh water and bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes, or until the split peas are tender but not mushy.
- While the peas simmer, place 2 tablespoons of dried wakame in a bowl and cover with cold water. Let it soak for about 10 minutes to rehydrate.
- Finely chop 1 medium carrot and 1/2 medium onion.
- Drain the wakame, discarding the tough center stem, and roughly chop the seaweed.
- Add the chopped carrots, onion, and wakame to the pot with the simmering split peas.
- Continue to simmer for another 25 minutes, stirring occasionally.
- Remove the soup from the heat. Stir in 2 tablespoons of tahini and 1 tablespoon of soy sauce (or tamari). Season with salt to taste.
- Serve the soup immediately. Garnish with extra seaweed or a drizzle of olive oil, if desired.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
31g
Fat
3g
Carbs
11g
