Split Pea Soup with Spinach and Fennel

9 70 227
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 8
Split Pea Soup with Spinach and Fennel
Health Highlights


5 cup Baby spinach
1 leaf Bay leaf
1 bulb(s) Fennel (chopped)
1 tsp Fennel seed (divided)
3 clove(s) Garlic (minced)
426 gm Split peas, raw
1/2 tsp, ground Thyme, dried
1 cup White wine (dry, divided)
1 large Yellow onion (chopped)


Heat saucepan coated with cooking spray over medium heat. Add fennel and onion, and sauté 8 minutes. Stir in garlic, and cook 30 seconds. Add 1/2 cup wine, and simmer 2 minutes. Add split peas, 1/2 tsp. fennel seeds, thyme, bay leaf, and 7 cups water. Bring to a boil, reduce heat to medium-low, cover, and simmer 50 minutes, stirring occasionally.

Add remaining 1/2 cup wine, and cook, uncovered, 10 minutes, or until split peas are tender. Stir in spinach, and cook 2 minutes, or until spinach is wilted.

Remove bay leaf, and purée soup with immersion blender until smooth. Season with salt and pepper, if desired. Toast remaining 1/2 tsp. fennel seeds in small skillet 2 minutes, or until fragrant. Serve soup garnished with toasted fennel seeds.

Nutrition Facts

Per Portion

Calories 227
Calories from fat 7.5
Calories from saturated fat 1.3
Total Fat 0.8 g
Saturated Fat 0.1 g
Trans Fat 0
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.2 g
Cholesterol 0
Sodium 41 mg
Potassium 816 mg
Total Carbohydrate 38 g
Dietary Fiber 5.6 g
Sugars 6.6 g
Protein 14.3 g

Dietary servings

Per Portion

Meat Alternative 0.4
Vegetables 2.0

Energy sources


Meal Type(s)