Sopa de Chícharo

Sopa de Chícharo is a comforting vegan soup made with split peas and fresh vegetables, capturing the essence of traditional Mexican flavors. This hearty dish is perfect for a cozy meal, packed with nutrients and vibrant tastes.

Ingredients

• Green split peas - 100 grams
• Water - 1 liter
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Cilantro - 2 tablespoons, chopped
• Lime - 1, juiced
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Cumin - 1/2 teaspoon
• Paprika - 1/2 teaspoon

Steps

1. Rinse the green split peas under cold water and set aside.
2. In a medium pot, heat the olive oil over medium heat. Add the chopped onion, diced carrot, and diced celery, sautéing for about 5 minutes until softened.
3. Add the minced garlic, cumin, and paprika to the pot, stirring for another minute until fragrant.
4. Stir in the rinsed split peas and water. Bring to a boil, then reduce the heat to low and simmer uncovered for about 20 minutes or until the peas are tender.
5. Once the peas are cooked, use an immersion blender to purée the soup until smooth (or transfer to a blender in batches).
6. Season the soup with salt, black pepper, and lime juice. Stir in the chopped cilantro just before serving.
7. Serve hot, garnished with additional cilantro if desired.

Nutrition

• Calories: 220
• Protein: 11 g
• Carbs: 38 g
• Fiber: 12 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 1 L

Health Benefits

• High in protein and fiber, promoting satiety and digestive health.
• Rich in vitamins and minerals from the vegetables, supporting overall wellness.

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