A split-pea puree is extra nutritious (and extra green) thanks to baby spinach. The swirl of plain yogurt brings brightness, and a sprinkle of barley gives the make-ahead soup another healthy boost—it contains the soluble fiber beta-glucan, which has been found to do wonders to lower bad cholesterol.
Ingredients
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 leeks, white and light-green parts only, chopped and well washed
2 carrots, peeled and chopped
2 celery stalks, chopped
8 cups low-sodium chicken broth or water, or a combination
1 pound dried split peas, picked over
5 ounces baby spinach
Kosher salt and freshly ground pepper
½ cup full-fat plain yogurt (not Greek), whisked, for serving
2 cups cooked barley, for serving
Directions
Heat oil in a large pot over medium. Add leeks, carrots, and celery; cook, stirring, until tender, 6 to 8 minutes. Add broth and peas; bring to a boil, then reduce to a simmer and cook, partially covered, until peas are creamy, 50 to 55 minutes. Stir in spinach; cook until just wilted, about 5 minutes. Let cool slightly.
Working in batches, puree soup in a blender until smooth. Return to pot; season with salt and pepper. (If too thick, add water, 1 tablespoon at a time.) Ladle soup into bowls, drizzle with yogurt and oil, top with barley, and serve.
Cook’s Notes
When buying barley, look for hulled or hull-less varieties over pearl. The former take longer to cook, but they pack more fiber because their outer layers are intact.