Enjoy the comfort of a soup of split peas and broccoli. Enjoy the tang of mustard greens, the crunch of walnuts, and the multitude of sensory explosion from the Peruvian Pearl Peppers, from the color, the pop, to the sweetness, and even a mild heat. Enjoy Split Pea and Broccoli Soup With Peruvian Pearl Peppers.
I like soups with lots of contrasts of color and texture, like Leek/Pea Soup with Pistachio and Pomegranate.
Cindy love split pea soup, and loves broccoli, so I wanted to make a soup that had both it it. I had never seen Peruvian Pearl Peppers before and they seemed the perfect compliment of color and texture to the soup.
I think you will love Split Pea and Broccoli Soup With Peruvian Pearl Peppers.
Ingredients
- Yellow Split Peas
- Broccoli
- Mustard Greens
- Walnuts
- Peruvian Pearl Peppers (also known as Sweety Drop Peppers)
See recipe card for quantities.
There are few more comforting soups than split pea soup and broccoli soup. So why not combine them?! The yellow split peas are used because they have a nuttier, earthier flavor.
The mustard greens were added to give tang. They also give the soup a major nutritional boost by interacting with components in the broccoli to make sulforaphanes, which are power antioxidants that help protect us from cancer, see https://nutritionfacts.org/topics/sulforaphane/.
The walnuts provide a crunch texture contrast, as well as providing Omega Fatty Acid ALA. Toasting them not only improves the flavor, but also removes some anti-nutrients from the walnuts and makes them more digestible.
The star of this soup is the Peruvian Pearl Peppers. They are sweet with a touch of heat, and they provide a delightful pop when you bit into them
Substitutions
The original thought for the recipe was to use pomegranate seeds, but I saw the Peruvian Pearl Peppers so wanted to give them a try.
The walnuts could be replaced with another types of nuts, like pistachios.
If you don't have mustard greens available, add a tablespoon of mustard (not mustard powder), like a hearty whole grain mustard. That will give you the tang and also the sulforaphane advantage. You can also add a completely different green, like red chard or collard greens, but still add the mustard.
Leeks or shallots would be an excellent replacement for the onion.
Variations
Adding some more concentrated heat, such as jalapeños or red pepper flakes.
Add more of the traditional split pea soup items, such as bay leaf, celery, and carrots. Garlic would be an excellent addition.
Add other herbs and spices, such as thyme, Italian Parsley, Aleppo Pepper.
Equipment
An Instant Pot, though this is optional. The soup can be made on the stove in a pot, but it will take longer.
A blender or food processor, This is optional, if you want a chunkier soup with more texture contrasts. I used an immersion blender, which is easier to use with hot soup, but a standard blender or food processor could work. If using a standard blender or food processor, let the soup cool for a bit and don't fill your appliance too much as it will make a mess.
Storage
The soup will last for 2-3 days in the fridge. I would store the peppers separately and only add before serving and after heating up the soup.
The soup can be frozen. However, don't freeze the peppers, add them before serving.
Top tip
Do not add the peppers during the cooking. You want them bright for the color pop and raw for the mouth pop!
Related
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Recipe
Split Pea and Broccoli Soup With Peruvian Pearl Peppers
Equipment
- 1 Instant Pot Can be made on the stove in a pot, but will take longer
- 1 blender or food processor Optional, if want a chunkier soup. I used an immersion blender, but a standard blender or food processor could work.
Ingredients
- 2 cups onion chopped
- 1 ½ cups split peas yellow
- 4 cups broccoli chopped (finely if you are not using a blender or food processor).
- 6 cups stock or water
- 4 cups mustard greens chopped
- 1 cup walnuts chopped
- Peruvian Pearl Peppers also known as Sweety Drop Peppers
Instructions
- Put the Instant Pot in Saute mode. When hot, add oil, when oil shimmers, add onions, cook until soft, about 4 minutes.
- When onions are done, add stock, or water. Add split peas, broccoli, and mustard greens.
- Seal the Instant Pot and set on Manual for 15 minutes.
- While the soup cooks, chop walnuts. Dry roast in a frying pan until aromatic and lightly browned.
- When the Instant Pot signals it is done, use Instant Release.
- If you want a smoother soup, blend with an immersion blender, or a blender or a food processor.
- Add chopped walnuts to soup.
- Add freshly cracked black pepper. Add salt if needed,
- Place in bowl and add Peruvian Pearl Peppers to taste.
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