Want a tasty on-the-go lunch option for work or school during the colder days of winter and early spring?
This vegetarian split pea soup is nourishing, warming, and still light enough for those late winter/early spring days when our bodies are starting to want to shed winter stagnation.
Split peas are some of the most easily digested legumes for those who have trouble with other beans. The protein and root vegetables in this recipe are grounding while the herbs, lemon, and celery lighten it up and balance those heavier qualities. The tomatoes and spices add a bit of heat to keep us warm in these last days of winter.
Split Pea Soup
- 1 onion
- 4 carrots
- 4 celery sticks
- 1 tbsp ghee (or butter)
- dry split peas
- 10 cups water or broth
- 1 can tomatoes
- 1 tbsp rosemary
- 1 tbsp basil
- 1 tbsp ground cumin
- Juice of 1 lemon OR ¼ cup balsamic vinegar
- ¼ cup soy sauce or tamari (if you used water instead of broth), plus more to taste
- Fresh black pepper, to taste
- ½ bunch fresh cilantro, chopped
– Chop onion, carrots, celery, then sauté in a large pot with ghee until tender.
– Add dry split peas, 10 cups water or broth, canned tomatoes, rosemary, basil, and ground cumin to the pot.
– Simmer for ~40min or until peas are soft enough to eat.
– Stir in lemon or balsamic vinegar.
– If you used water instead of broth, soy sauce or tamari, or more to taste.
– Add fresh black pepper and cilantro to serve.
COOKING AND MEAL PREP TIPS:
- Make a large batch of this soup for multiple meals. Just keep the cilantro separate and chop to serve on top.
- You could also make a double batch and freeze for future meals!
Enjoy, and stay warm everyone!