Vegetarian Split Pea Soup
Vegetarian split pea soup is the perfect meal on a chilly day. But believe me, you will get all the benefits of this soup in any season. It’s healthy, delicious and easy to make.
Dry peas are nutrient-dense and fibre-rich and the high-quality source of protein that can be substituted for dietary animal protein. Studies show that dry bean intake has the potentially multifaceted health-promoting benefits such as reduction of cholesterol levels, improve many aspects of the diabetic state, and provide metabolic benefits that aid in weight control (1).
✓ 2 tsp ghee or coconut oil (your choice)
✓ 1 large onion, finely chopped
✓ ½ -1 cup chopped celery (optional)
✓ 2 cups carrots, chopped
✓ 2 cups dried yellow/green split/whole peas, washed, rinsed, and soaked overnight
✓ 6-8 cups hot water (depends on what consistency you want to achieve
✓ 2 whole bay leaves
✓ ½ tsp turmeric
✓ ¼ -½ tsp ground black pepper
✓ ½ tsp salt (to your taste)
✓ 3 cups potatoes, peeled
✓ 2 cloves garlic, minced
1. In a large pot add butter/oil. When the pan and the oil are hot, add the garlic, onions, celery, carrots and seasonings. Cook them for about 2-3 minutes.
2. Add the rinsed and soaked split peas and water.
3. Bring it to the boil, then reduce the heat to medium-low and cook until the peas are cooked through.
4. Once the peas are cooked, remove the bay leaf and blend the soup into a puree to desired consistency. I like to blend about half and leave the other half whole for a chunky texture.
5. Taste and add any extra seasonings, if necessary. You can use more of your favorite spices, which will help you to decrease the amount of salt.
PS You can keep this soup in your refrigerator for up to 2-3 days in a sealed, glass container, or up to 2-3 months in the freezer.