1 tablespoon extra virgin olive oil (13.5g fat, 0 Carb, 0 protein; 119 cal)

2 large onions, chopped (.4g fat, 28g carb, 3.2g protein; 120 cal)

1/2 teaspoon fine-grain sea salt

2 cups dried split green peas, picked over and rinsed (4g fat, 248g carb, 104g fat; 1360 calories)

5 cups water or vegetable stock

Juice of 1/2 lemon (reserve the zest) (0g fat, 2g carb, .1g protein; 8 cal)

A few pinches of smoked paprika

Add olive oil to a big pot over med-high heat. Stir in onions and salt and cook until the onions soften, just a minute or two. Add the split peas and water. Bring to a boil, dial down the heat, and simmer for 20 minutes, or until the peas are cooked through (but still a touch al dente). Using a large cup or mug ladle half of the soup into a bowl and set aside. Using a hand blender (or regular blender) puree the soup that is still remaining in the pot. Stir the reserved (still chunky) soup back into the puree - you should have a soup that is nicely textured. If you need to thin the soup out with more water (or stock) do so a bit at a time. Stir in the lemon juice and taste. If the soup needs more salt, add more a bit at a time until the flavor of the soup really pops.

Ladle into bowls or cups, and serve each with a good pinch of smoked paprika and a touch of lemon zest.

Serves 4 to 6: 4 servings = 4.5g Fat, 69.5g carb, 26.83g protein; 402 calories OR for 6 servings = 3g fat, 46.3g carb, 17.9g protein; 267.84 calories

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