Soups On! This is my simple pea soup, it is perfect for a meal, snack, or appetizer. The combination of fibre, protein, and antioxidants makes this split pea soup super nutritious.
(Yields 1 1/2 mason jars of soup)
1 cup split dried green peas
1 litre of organic low sodium vegetable stock (one tetra pack/box)
1 tablespoon of grapeseed oil
1 tablespoon of butter or Becel light or vegan butter spread
1 medium white onion
2 large carrots peeled
2 celery stalks
1 medium-sized white or yellow potato (thin skinned)
2 cloves of garlic
1/2 teaspoon of fine himalayan sea salt
1/2 teaspoon of ground black pepper
Soak green peas in boiling hot water for 30 mins, then drain before cooking.
Chop the onion, carrots, celery, and potato into small pieces and set aside. (You should keep the skin on the potato for added nutrients.)
Mince garlic cloves and set aside. (My favourite kitchen utensil for mincing garlic is a microplane grater)
Add the oil and butter into a large soup pot. Heat until the butter melts.
Add onions, carrots, and celery and sauté on low heat until softening and golden brown (approx 10 mins).
Add the garlic and sauté for another two minutes. Then add the drained peas, chopped potato, vegetable stock, salt, and pepper.
Bring to a boil; reduce heat to low, cover, and simmer for about 45 mins.
Let soup cool and then use a hand immersion blender to blend until texture is smooth and creamy. You can also add the soup to a large blender/vitamix to blend.
Add salt and pepper to taste