Soop-e Lapeh (سوپ لپه) — Persian Velvety Split Pea Soup

• 250 gYellow split peas (rinsed well and soaked in cool water 30 minutes, then drained)
• 300 gYellow onion (thinly sliced)
• 60 mlVegetable oil (divided)
• 35 gAll-purpose flour (about 1/4 cup, for roux)
• 1200 mlVegetable broth (low-sodium preferred, plus extra as needed)
• 600 mlWater (for simmering; adjust for thickness)
• 10 gSea salt (about 1 3/4 tsp, added in stages)
• 1 gGround black pepper (about 1/2 tsp)
• 2 gGround turmeric (about 1 tsp)
• 180 gWhite bread (cut into 1.5 cm cubes (about 6 cups loosely packed))
• 2 gGarlic powder (about 1 tsp, for croutons)
• 1 gDried mint (about 1 tsp, for croutons)

Instructions

1. 1

   Soak the split peas in cool water for 30 minutes while you prep. Rinse until the water runs mostly clear, then drain well. This short soak helps the peas cook evenly and speeds up the simmer without making the soup taste “starchy.”

2. 2

   In a heavy pot over medium heat, warm 45 ml of the oil for 1 minute. Add the sliced onion and cook 18–22 minutes, stirring every 2–3 minutes, until deep golden and sweet-smelling. Lower heat if edges darken too fast; slow caramelization builds the soup’s savory backbone.

3. 3

   Add turmeric and black pepper to the onions and stir for 30 seconds to bloom the spices. Sprinkle in the flour and cook 2–3 minutes, stirring constantly, until the flour turns light golden and smells nutty. This roux thickens the soup and gives it a velvety, cohesive texture.

4. 4

   Slowly whisk in the broth, a little at a time, to prevent lumps, then add the water. Add the drained split peas and bring to a gentle boil over medium-high heat, about 6–8 minutes. Skim any foam from the surface, then reduce to a steady simmer.

5. 5

   Simmer partially covered over low to medium-low heat for 45–55 minutes, stirring every 8–10 minutes so peas do not stick. When peas crush easily between fingers, add 9 g of the sea salt. If the soup thickens too quickly, add 100–200 ml extra broth or water.

6. 6

   Blend until silky: use an immersion blender in the pot for 1–2 minutes, or blend in batches in a countertop blender (do not fill above halfway; vent the lid). Return to low heat and simmer 5 minutes to smooth the texture. Taste and adjust salt to your preference.

7. 7

   Make the croutons while the soup simmers. Heat the remaining 15 ml oil in a skillet over medium heat. Add bread cubes and cook 6–8 minutes, tossing often, until crisp and evenly golden. Off heat, season with garlic powder, dried mint, and 1 g salt; toss to coat.

8. 8

   Serve hot in warmed bowls. Ladle in the velvety soup, then top each portion with a generous handful of croutons right before serving so they stay crunchy. If needed, thin the soup with a splash of hot broth to reach a pourable, silky consistency.