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If you’re trapped inside because of the snow, here’s a recipe for a nourishing split pea soup–and it couldn’t be simpler! (You don’t even have to chop the onion more than twice.) The ingredients are probably items you have in your pantry, so no need to brave the around-the-block line at Trader Joe’s.
- 1 cup green split peas
- 2 carrots, chopped into thick coins
- 1 onion, quartered
- 1-2 tablespoons of miso (if you don’t have this, you can use salt instead, but miso really adds a richness of flavor, plus a healthy dose of probiotics)
- optional: 1 small piece of kombu seaweed (4-6 inches). This adds minerals and enhances the digestibility of the beans.
- 1 tablespoon of olive oil
- 2 slices of whole grain bread, cubed (I prefer a sprouted bread, like Ezekial)
- Rinse the split peas and place in a pot.
- Add 5 cups of water, carrot, onion, and kombu if using.
- Bring to a boil, and then simmer, partially covered, until carrots and lentils are soft (60-90 minutes).
- Using a fork, mash the cooked carrots against the inside of the pot.
- Remove a liquidy cup of soup and place in a small mixing bowl. Add miso, and stir until well blended. Pour this mixture back into soup pot, and stir again. To get the full probiotic benefit of the miso, do not allow the soup to boil once its been added.
- To make the croutons, heat the olive oil over medium heat, and then add cubed bread and sauté until crisp.
- Serve the soup hot, with croutons on top.
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