Recipe courtesy of Rachael Ray
Episode: Soupercharged
Save Recipe Print
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Soup: 
Flatbread Chips:
Garnishes:

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. 

For the soup: Heat the EVOO in a soup pot over medium heat. Add the onions and garlic. Season with salt and pepper and cook until tender, 8 to 10 minutes. Add the stock and peas, bring to a boil, then reduce heat to a simmer and cook until just tender, 20 minutes. Remove half the soup and puree with the mint and parsley until smooth in a food processor or high powered blender. Return the puree to the pot, and stir in the lemon juice. Taste and adjust the salt and pepper. Cool and store for a make-ahead meal. 

For the flatbread: Arrange the flatbread on a wire rack over a baking sheet, spray with the olive oil on both sides and season with salt and oregano. Roast in the oven to toasted and crisp. Store at room temperature in an airtight container. 

Reheat the soup over medium heat. Serve the soup garnished with feta crumbles and a light sprinkle of cumin and paprika, a drizzle of EVOO and flatbread chips.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Split Pea with Ham Soup

Recipe courtesy of Food Network Kitchen

Split Pea Soup with Ham Hocks

Recipe courtesy of Dave Lieberman

Slow-Cooker Split Pea Soup

Recipe courtesy of Food Network Kitchen

Greek Lemon Chicken Soup

Recipe courtesy of Valerie Bertinelli

Greek Salad

Recipe courtesy of Ina Garten

Easy Greek Salad

Recipe courtesy of Ree Drummond

Greek Quinoa Salad

Recipe courtesy of Bobby Flay

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword