A Verde Comforting Winter Soup
An almost-instant split pea soup with kale, celery, and scallion oil
About this time every year, as late fall slides into early winter, I look down at my plate and notice that it’s starting to take on a distinctively beige hue. Morning smoothies give way to oats; roasted potatoes and mushrooms elbow aside plates full of cucumbers and herbs. The canvas isn’t entirely monotone: vivid reds and oranges of roasted beets and winter squashes frequently add a little warmth and life to the meal; there’s even a little green in the form of roasted broccoli or a modest kale salad, more garnish than entree.
Despite these cheerful little flourishes, the general mood is definitely less exuberant, echoing the landscape outside. And even if my taste buds - or are those the whispers of my Eastern European ancestors? - insist that four months of fortification with bread and cheese is the right move as I hunker down for cold weather, the rest of my body is asking for a little more green, please.
Enter this soup: almost zero effort, absolute Hulk shades of green, and loaded up with more than your RDA of vitamin A and 20(!) grams of fiber per serving. Split peas, a whole lot of kale, and immodest quantities of celery go into the pot along with some herbs and broth and emerge as the humble winter dinner hero you didn’t know you needed.
I began this month (just ten days ago!) thinking that I may offer a big, festive recipe here. But honestly? During the holidays, with their cookies and cheese balls and turduckens, it can be lovely to have a few no-fuss, comforting, soothing, and nutritious recipes in the back pocket. In the spirit of yin season, this soup is a little invitation to go gently on both the kitchen labors and on the digestive system.
And maybe, while you gaze into your green, green bowl, to daydream about spring salads.
Pea Soup with Greens (serves 6)
2 cups dried split peas
6 cups broth or stock of choice (I used water + 2 T Better Than Bouillon concentrate)
2 bunches kale (or other dark leafy green of choice)
8 celery ribs (about half of one stalk)
1/2 t fenugreek powder
1 t curry powder
3 whole cloves garlic
1/2 cup grapeseed oil
4-5 scallions
1/4 t chili flakes
Fresh herbs to garnish - parsley, mint, and/or anything else you prefer
Salt to taste
Directions
Wash kale and celery thoroughly; chop into small pieces (you can include the kale stems and the celery leaves!)
Add the split peas, broth, kale, celery, 2 of the garlic cloves (whole is fine - they’ll break down!), fenugreek, curry, and garlic in an Instant Pot. Set to pressure cook on “high” for 20 minutes.
Note: you can also do this the longer way on the stovetop, about 45 minutes to an hour, stirring frequently to ensure the bottom doesn’t burn.
While the soup is cooking, prepare the scallion oil: slice the scallions and add to a small pot with grapeseed oil, chili flake, and the other garlic clove (smashed). Allow to simmer for about 30 minutes, until the scallions begin to brown, and then strain the oil.
After the pressure has naturally released, open the pot and give everything a good stir. Your soup should be very green; the vegetables and split peas will have broken down slightly.
Serve with your choice of toppings. Recommended: a dollop of Greek yogurt; scallion oil (you won’t use all of it - save the rest for another occasion); fresh herbs. Get as much green in there as you can!
Nutrition information (without scallion oil or other condiments. Estimated - this information is not FDA-evaluated. Actual nutritional content can differ based on ingredient brands, specific quantities used, and preparation methods.
188 calories; 47 g carbohydrates; 0 g fat; 20 g fiber; 15 g protein.
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