Cooking Time
60 Mins
Category
lunch
German Split Pea Soup (Erbsensuppe) with Smoked Turkey
Why it helps
Split peas are rich in fibre, protein, and folate, and also provide a meaningful amount of iron. A cup of split pea soup is rich in fibre, which supports digestive health, and is also packed with vitamins like vitamin A, vitamin C, and folate, as well as iron and potassium. Using lean smoked turkey instead of traditional bacon keeps the saturated fat lower while still adding flavour and protein. This hearty, budget-friendly soup fits well into a balanced lunch pattern popular throughout Germany, Austria, and Switzerland during cooler months.
Ingredients
1 1/2 cups dried split peas (green or yellow), rinsed
1 tablespoon olive oil
150g smoked turkey breast or smoked turkey sausage, diced
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
1 leek, sliced (white and light green parts)
1 medium potato, peeled and diced
6 cups vegetable or chicken stock
1 bay leaf
1 tablespoon apple cider vinegar
Salt, to taste
Black pepper, to taste
Methods
Heat the olive oil in a large pot over medium heat. Add the smoked turkey and cook for 3 to 4 minutes until lightly browned.
Add the onion, carrots, celery, and leek, and cook for 6 to 7 minutes until softened.
Add the split peas, potato, stock, and bay leaf. Bring to a boil.
Reduce the heat and simmer, partially covered, for 40 to 45 minutes, stirring occasionally, until the split peas have broken down and the soup has thickened.
Remove the bay leaf.
For a smoother texture, blend part of the soup with an immersion blender, leaving some texture if desired.
Stir in the apple cider vinegar and season with salt and pepper to taste.
Ladle into bowls and serve warm, with a slice of Vollkornbrot on the side if desired.