This recipe is comforting and taste great! We like to make a pot of this on a Sunday (as part of Sunday food prep) and use it for lunches during the week.
Top 3 reasons we love cooking with green split peas - plant based source of...
- complex carbohydrates (simple carbohydrates fuel the body with instant boosts of energy, while complex carbohydrates digest slowly and release energy over a longer period of time)
A food switch that works for us...you might have guessed it, yes we use to buy cans of ready made soup. A big problem with this is that allot of them contain table salt, not himalayan salt. Table salt is not good at all. So now we stock split peas in the cupboard instead of canned soup.
What You Need
- 2 cups dried green split peas (soaked for at least 6 hours or over night)
- 1 red onion
- 1 tablespoon coconut oil
- To taste - himalayan salt & freshly ground black pepper
- 1 tablespoon sage
- 1 teaspoon chilli powder
- 1 teaspoon cumin
- 1 bay leaf
- 1 cup chopped carrots
- 1 cup chopped squash (or replace this another cup of chopped carrots)
- 1 tablespoon tomato paste
- 5 cups boiled water
What To Do
(1) Soak the split peas for at least 6 hours or overnight and rinse a couple of times during the soaking (if you remember).
(2) Prep all of the veggies that you will be using.
(3) Heat the coconut oil in a large pot over medium heat then add in the onion and cook until golden brown.
(4) Add in all of the spices and give it a stir.
(5) Give the split peas a final rinse and put them in the pot, throw in the veggies and give it another stir.
(6) Add in the 5 cups of boiled water and the tomato paste and give it a good stir.
(7) Bring it to a boil and then turn it down to low. Cook for 45 - 60 minutes (or until the split peas and veggies are softened).
(8) After its done, taste it and add more himalayan salt and freshly ground cracked pepper if you think it needs it.
(9) Let the soup cool and then take out the bay leaf.
(10) This step is optional but if you like that creamy soup texture then go for it. Take about one cup of soup out of the pot, use a immersion blender and blend up the rest of the soup in the pot until its creamy, add back the cup that you took out, stir and enjoy.
(11) If you are going to be using this for lunches, pack it in grab-and-go containers. I think this is such an important step because if you are surrounded by healthy grab-and-go lunches you are less likely to eat fast food.
Share This Recipe!
Do you think this recipe looks yummy? Please use the Yum button to show us!
Should you decide to give this recipe a try we would love to hear how it went! Write us a comment or post a picture on instagram and tag us via @saltsole to make sure we see it.
You Might Also Like
- Homemade French Onion Soup with a Healthy Twist
- Tex Mex Veggie Lentil Soup
- Smashed Baked Bean Avocado Sandwich on Ezekiel Bread
- Healthy Homemade Crunchy Croutons
Icon credit - Noun Project
- Onion icon created by: Luis Prado
- Running man icon by: Norbert Kucsera