Thanksgiving is over. Time to reset before the holidays! If you overdid it on the pies and dinner rolls, this “meal-in-a-bowl” vegetable soup will get you back on track. Split pea soup is a fantastic (and inexpensive) option for vegans or anyone trying to live a little healthier as it contains plant-based protein, iron, antioxidants and fiber.
The mighty split pea
- Split peas are extremely affordable. I bought mine at Whole Foods for less than $1.
- Split peas are a low-calorie food that is a good source of protein. They also provide Vitamins A (for healthy eyes and skin), Vitamin C and iron.
- Split peas are an excellent source of dietary fiber, which has been shown to have a number of beneficial effects including decreased risk of coronary artery disease.
This vegan soup is filling, flavorful and full of fiber and antioxidants. Split peas are a legume and high in protein, iron, fiber as well as other vitamins, minerals and phytonutrients.
- 1 tablespoon extra virgin olive oil
- 2 white onions, diced
- 1/2 head cauliflower, chopped
- 4 celery stalks, diced
- 1 cup split peas
- 8 cups low-sodium vegetable broth
- 4 cloves garlic, minced
- 1/2 teaspoon fine grain sea salt
- 1/2 teaspoon ground black pepper
- 2 heaping cups fresh spinach
- Garnish: Drizzle each bowl with olive oil, freshly ground black pepper, smoked paprika and/or lemon zest
- In a large pot, saute the diced onion in olive oil and a pinch of salt until translucent. Add the cauliflower, celery and split peas, broth, garlic, salt and pepper and bring to a boil on high heat.
- Once boiling, reduce heat to medium-low and simmer for 20 minutes or until cauliflower and split peas are softened completely. In the last 5 minutes of cooking add the spinach.
- Puree the soup in three batches in a Vitamix or high powdered blender on highest speed for smooth, creamy soup.
- Garnish with a drizzle of olive oil, freshly ground black pepper, smoked paprika and/or lemon zest.
- Category: Soup