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Slow-Cooker Split Pea Purée with Olive Oil

Whip up a tasty dinner side in the slow cooker! Everyone in our family loves split pea purée — kids and grown-ups alike. And no wonder, it's so good. Lately I've learned to make it in the slow cooker and it comes out fantastic. Highly recommend!

♥PyayviAuthor avatar
Recipe author
Pea puree with olive oil in a slow cooker
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 7 g
Fats 18 % 5 g
Carbohydrates 57 % 16 g
132 kcal
GI: 100 / 0 / 0
    1. Put the peas in a bowl and cover with cold water. Rinse them well, then drain off the water along with any debris that floats to the top. Repeat a couple of times.
    1. Add the rinsed peas to the slow cooker, pour in the water and olive oil, and add the salt and herbs (I love herbes de Provence, but Italian seasoning works too, or you can spice it up with aromatic peppers).
    1. Choose the "Stew" setting and cook for 2 hours (you can shorten this if you soak the peas for a couple of hours first).
  • I like my purée a little on the chunky side, but if you want it perfectly smooth, blitz it with an immersion blender.
  • Sprinkle the finished purée with a little more seasoning.
  • Serve hot — enjoy!

Caloric content of the products possible in the composition of the dish

  • Dried green peas, unboiled whole - 340  kcal/100g
  • Crushed raw peas without seed coating - 348  kcal/100g
  • Crushed boiled peas - 115  kcal/100g
  • Turkish peas, dried, uncooked - 360  kcal/100g
  • Dried, uncooked cow peas - 343  kcal/100g
  • Dried boiled cow peas - 76  kcal/100g
  • Dried peas - 322  kcal/100g
  • Peas - 298  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Olive oil - 913  kcal/100g

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