Split Pea Soup With Carrots and Parsnips

Soup is my go to meal in the fall and winter. Actually just kidding, I eat it all year round. I can't get enough of it!

Split pea soup is one of my all time faves. I used to buy it at a local health food store almost every week but after I found out they use canola oil (canola is a GMO crop) and most likely tons of salt, I decided to start making it myself. I pretty much just listened to my intuition while making it and upgraded it by adding parsnips! I must say it came out, excellent!! Just the way I like it - thick, hearty and packed with tons of flavor. I made it 2 more times to get the measurements down so I can share it because it's just too good not to! Did you know that split peas contain isoflavones that decrease the risk of developing certain types of cancers, especially breast cancer and prostate cancer. Studies have shown that isoflavones are also good for reducing hot flashes in menopausal women.

Split peas contain a HIGH amount of fiber which helps regulate blood sugar levels and reducing bad cholesterol. I also love that they are packed with protein and fiber so they leave you feeling fuller for longer and are rich in vitamins B, K, folate, iron, magnesium and zinc.

RECIPE:

3 - 4 servings

  • 1lb (16oz.) bag of split peas, rinsed and picked of any stones or twigs

  • 1 tbs olive oil

  • 1 medium onion, chopped

  • 3 - 4 cloves of garlic, minced

  • 3 carrots, peeled and chopped

  • 2 - 3 parsnips, peeled and chopped

  • 2 bay leaves

  • 1.5 tsp dried thyme

  • 1 tsp sea salt (or to taste)

  • freshly ground black pepper to taste

Directions: ** I like to soak my peas for at least 3 hours or overnight to reduce cooking time 1. Add olive oil and onion to large pot and begin to sauté on low to medium heat until onions become soft (about 3 - 4 minutes). 2. Add garlic, and the rest of your veggies plus the spices. Saute for 5 - 6 minutes 3. Add peas, bay leaves, and fill the pot with just enough water to cover the ingredients. Bring heat up to high and cover with lid to boil. 4. Once everything boils, reduce heat to low and allow soup to simmer until the split peas start falling apart approximately 45 minutes (if you soak your peas). If you don't soak, it will be around 60 - 90 minutes. Add any additional spices to taste once soup is cooked. **Note: While I was letting the soup simmer, I checked on my soup once or twice to stir and add a little bit of water if I needed to. The soup will thicken as it cooks.

Feel free to add as much water as you'd like for your desired consistency. I love split pea soup thick! This soup is even better the next day! ENJOY!

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