Veggie-Loaded Green Split Pea Soup
Ingredients
- 1 cup @bobsredmill split green peas
- 1 medium onion or shallot
- 1 inch ginger minced
- 1 medium clove garlic, minced
- 1/2 teaspoon turmeric
- 4-5 cups vegetable broth
- 1 large carrot, finely diced
- 1 small potato, optional
- 1/2 medium fresh fennel bulb, finely chopped
- 2 cups curly kale washed middle rib removed and finely chopped
- 1 tablespoon olive oil or coconut oil
- sea salt and black pepper to taste
- lime juice to serve
Preparation
Wash the split peas and let them soak in warm water until the other ingredients are prepped.
In a medium-sized saucepan, warm the oil and add chopped onion, potato, carrot, fennel and sauté until soft for about 6-7 minutes.
Add the drained split peas, garlic, ginger, turmeric and sauté further until everything is coated.
Add the vegetable broth, salt and pepper and bring it to a boil. Simmer for 35-40 minutes until the peas are soft and almost disintegrating.
You could use a hand blender and blend the soup until smooth or leave it as is.
Add the chopped kale and cook for 1-2 minutes until the kale is wilted but still green and tender.
Serve with a good squeeze of lime juice. Enjoy.
