This is another quick, easy and delicious soup for a cold day, like today.
Ingredients:
1 bag dried split peas
3 extra large carrots
1/2 extra large onion
4 large cloves garlic
1 teaspoon olive oil (optional) *
water
Seasonings (pepper, garlic powder, red pepper, salt (optional))
Optional - frozen organic sweet corn (no sugar added, of course)
* if not using olive oil, I recommend adding a bit of nut butter (we used cashew butter) to the cooked soup or topping your servings with a tablespoon or so of diced avocado. A little healthy fat helps with nutrient absorption.
Follow instructions on the bag to cook the split peas on the stovetop or in the crockpot.
Meanwhile, wash, peel and process the carrots, onions, and garlic in the food processor or chop by hand. Add the olive oil, if using, along with the chopped onions, garlic, and carrots to a soup pot on the stove. Add 2 cups water and cook on medium until the onion is translucent and the carrots start to soften. Keep adding water to prevent it from drying out and sticking, and simmer until the split peas are ready.
Pour the cooked split peas into the vegetable mixture and season to taste (pepper, garlic powder, crushed red pepper, and salt, if using).
For our non-soup-loving Little Guy, we added a tablespoon of frozen, organic, sweet corn to sweeten the soup. He pronounced it "not good" and proceeded to eat it all anyway :)
Ingredients:
1 bag dried split peas
3 extra large carrots
1/2 extra large onion
4 large cloves garlic
1 teaspoon olive oil (optional) *
water
Seasonings (pepper, garlic powder, red pepper, salt (optional))
Optional - frozen organic sweet corn (no sugar added, of course)
* if not using olive oil, I recommend adding a bit of nut butter (we used cashew butter) to the cooked soup or topping your servings with a tablespoon or so of diced avocado. A little healthy fat helps with nutrient absorption.
Follow instructions on the bag to cook the split peas on the stovetop or in the crockpot.
Meanwhile, wash, peel and process the carrots, onions, and garlic in the food processor or chop by hand. Add the olive oil, if using, along with the chopped onions, garlic, and carrots to a soup pot on the stove. Add 2 cups water and cook on medium until the onion is translucent and the carrots start to soften. Keep adding water to prevent it from drying out and sticking, and simmer until the split peas are ready.
Pour the cooked split peas into the vegetable mixture and season to taste (pepper, garlic powder, crushed red pepper, and salt, if using).
For our non-soup-loving Little Guy, we added a tablespoon of frozen, organic, sweet corn to sweeten the soup. He pronounced it "not good" and proceeded to eat it all anyway :)
No comments:
Post a Comment