Split Pea & Spinach Soup

ROSE & IVY Journal Split Pea & Spinach Soup

We love soup—not only does it warm you up, but there is a certain level of comfort to enjoying a piping hot bowl. Pea soup is up there on the list of hearty but healthy soups. Unlike most versions, this recipe is made without ham, but yet you wouldn’t miss it because the addition of smoked paprika lends a level of delicious depth. This soup kicks the nutritious value up a notch with the addition of spinach.

Split Pea & Spinach Soup

2 stalks celery, diced

2 carrots, peeled and diced

1 medium onion, diced

1 bay leaf

4 cups vegetable broth

1 1/2 cups split peas

2 teaspoons smoked paprika

2 cups spinach

Directions: Drizzle bottom of a soup pan with olive oil. Add celery, carrots, onion and bay leaf. Sauté until vegetables become soft, about 5 minutes. Add broth, peas and paprika. Cook until peas are soft, about 20 minutes. Add spinach and cook until cooked down. Using an immersion blender or a blender, pulse until smooth. Enjoy!

*Photography by ROSE & IVY