Sweet and Split Pea Soup with Mint and Clementine

Add split peas, vegetable broth, and water into a saucepan. Bring to a boil. Reduce heat, cover and simmer 45 minutes. Watch closely to prevent the split pea foam from boiling over.

While split peas are cooking, use a cheese grater to collect clementine zest (only collect the orange part, not the white part). Peel clementine. Hold clementine over a bowl and carefully remove the membrane of each segment without breaking it. Remove any seeds. Set aside.

Heat a skillet over high heat until hot. Add oil and wait until oil is hot, approximately 15–30 seconds. Stir in sweet peas and fry for 2 minutes. Use a spatula to stir occasionally. Add chopped mint leaves and clementine segments. Stir gently and try to keep segments whole, approximately 1 minute.

Remove cooked split peas from heat and use an electric hand blender to puree cooked split peas. Stir in cooked sweet peas, clementines, and mint. Season with salt and pepper. Garnish with clementine zest and green onion. Serve warm.

Recipe from “Eat Right for Your Sight” cookbook.