Leek Split Pea Soup with Pistou (gluten free)
This soup with French pistou is a hearty winter soup packed with flavour and fibre. That makes it a great choice for cooks wanting more healthy meal ideas.
Servings 6 people
Calories 468kcal
Ingredients
- 3 leeks
- 8 oz Italian sausage
- 1 cup chopped carrots
- 1½ cups thinly sliced potatoes
- 4 cups gluten free chicken stock
- 2 cups water
- ½ cup split peas, rinsed see notes
- 8 oz frozen green beans cut into 1” pieces
PISTOU SAUCE
- 4 cloves garlic, minced
- 1 can tomato paste (6 oz/156 ml)
- ¾ cup Parmesan cheese
- 4 teaspoon dried parsley
- 1½ tablespoon dried basil
- ⅓ cup olive oil
Instructions
- Cut root and green top off leeks. Cut lengthwise and rinse under water to remove dirt. Slice thinly.
- Heat oil in a large pot over medium high heat. Cook sausage turning, until browned on all sides. Remove sausage and cut in half lengthwise, then slice to desired thickness. Return sausage to the pot and add leeks and carrots. Cook stirring for 5 minutes until leeks are limp.
- Add potato, chicken stock, water and split peas. Simmer covered until split peas are soft, about 40 minutes.
- Add green beans to soup, simmer covered for 10 minutes until beans are cooked.
French Pistou Sauce
- Combine all pistou ingredients in a small bowl. Add to soup as desired.
Finishing
- Mix all the pistou into the soup, stir until combined and serve. Alternately, top each bowl of soup with a generous dollop of pistou and let everyone swirl it into their soup and enjoy the aroma from the bowl in front of them.
Notes
Substitute dried or canned lentils for split peas if desired.
Nutrition
Serving: 1person | Calories: 468kcal | Carbohydrates: 38g | Protein: 19g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 40mg | Sodium: 1319mg | Potassium: 1069mg | Fiber: 9g | Sugar: 10g | Vitamin A: 5134IU | Vitamin C: 30mg | Calcium: 263mg | Iron: 5mg
