Want to know why I’ve been posting so many soup recipes lately? It’s still cold here, and rainy, and that means I want the warm comfort that a hot bowl of soup brings.
I typically eat a bowl of soup (or two) as a full meal, but I get that not everyone feels soup constitutes dinner. This one, however, is a hearty, stick to your ribs kinda soup. Even those who consume soup as a first course will likely be satisfied with a thick, heaping bowl.
That’s because split peas are loaded with fibre and protein, plus they are great for balancing blood sugar and preventing heart disease. Due to their insanely high content of the trace mineral molybdenum, they may also help fight the harmful effects of sulfites, which are preservatives added to many of our processed foods.
What’s the weather like where you live? Are you still eating warm winter foods, or have you welcomed summer recipes into your daily diet?
Split Pea Soup
gluten-free, dairy-free, vegetarian, vegan, soy-free
1 cup split peas
1 small onion
2 medium-sized carrots
2 medium-sized stalks of celery
1 small sweet potato
1/2 tsp thyme
4 cups water
salt to taste
In a pot, sauté the onions in a bit of water until softened. Add the carrots, celery and thyme, then stir for a few minutes.
Add the sweet potato, split peas and water. Bring to a boil, then simmer for about an hour, until all the vegetables are tender and the split peas have broken down.
Carefully blend the soup until creamy, adding more water if needed. Add the salt, then taste and adjust seasonings if necessary.