Green Split Pea Soup

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  • Makes 1-2 high-carb servings

This split pea soup recipe is my favorite!  I probably say that a lot, but this is just so perfect for rainy days or cold nights. Comforting and so filling. We eat this dish with rice, but it also goes really well with sweet potatoes or white potatoes. I suggest that you put on your rice or potatoes before you begin the rest of the recipe.

Recipe from Carbolicious.

Ingredients

  • 1 small onion, finely diced
  • 2 celery stalks, finely sliced
  • 2 carrots, diced
  • 3 small potatoes, cubed
  • 2 teaspoons smoked paprika
  • 1 teaspoons onion granules
  • 1 clove garlic, crushed
  • 2 teaspoons curry powder (no added salt or oil)
  • 2 cups green split peas
  • 8 cups water (or 1:1 veggie stock to water)
  • Juice of 1 lemon
FOR SERVING
  • Cooked rice or potatoes
  • Large handful of chopped parsley
  • Black pepper
  • Chili flakes
  • Lemon juice

Instructions

  1. Place the onion, celery, carrots, potatoes, paprika, onion granules, garlic, and curry powder in a nonstick pot.
  2. Sauté over medium-high heat, stirring occasionally, for 3 to 5 minutes or until the onions and celery are translucent. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.
  3. Add the spilt peas and water and/or stock. Cover the pot, turn the heat to medium, and simmer for 30-40 minutes until spilt peas and potatoes are soft.
  4. Add the juice of 1 lemon.
  5. Serve with rice or potatoes. Garnish with parsley and an additional squeeze of lemon, some pepper, and chili flakes.

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about the author

Bonny Rebecca

Bonny Rebecca is a vegan advocate, social media influencer, and the author of Carbolicious. She is passionate about helping her followers, many of whom are young girls, realize that healthy food is something to love, not fear. Her whole-food, plant-based recipes are colorful, healthy, and filling.

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