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Split Pea Soup Bread Bowl

Dive into this comforting Split Pea Soup served in a warm, crusty bread bowl that's perfect for dipping. This hearty and delicious meal will leave you feeling satisfied and cozy on those chilly days.

96% would make again
Split Pea Soup Bread Bowl

Inspired by chefdehome.com

Ingredients

for 12 servings

  • 1 sourdough loaf
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 2 carrots, chopped
  • 3 stalks celery, chopped
  • 3 cloves garlic, minced
  • 2 ½ cups split pea (375 g)
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon turmeric
  • ½ teaspoon red pepper flakes
  • 3 potatoes, peeled, cubed
  • 8 cups vegetable stock (2 L)
  • 2 bay leaves

Nutrition Info

  • Calories 235
  • Fat 3g
  • Carbs 42g
  • Fiber 8g
  • Sugar 6g
  • Protein 11g

Estimated values based on one serving size.

Preparation

  1. On a cutting board, place the loaf of bread on its side and slice off the top portion. Using a small knife, cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the roll. Save this for dipping later on or use for bread crumbs.
  2. In a large soup pot, combine the olive oil, onions, carrots, and celery, and cook 5 minutes over medium heat until onions are translucent.
  3. Add the garlic and cook 2 minutes.
  4. Add the split peas, thyme, salt, pepper, tumeric, and red pepper flakes, and stir until well combined.
  5. Add the vegetable stock and bay leaves, cover with a lid and cook for 40 minutes.
  6. Add potatoes, then cover and cook 20 more minutes.
  7. Remove bay leaves and serve soup in your bread bowl.
  8. Enjoy!
  9. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
Split Pea Soup Bread Bowl

Inspired by chefdehome.com