This is a very yummy plant based protein for lunch or dinner. This soup is thick and can be nice on top of a little rice, or with a piece of sourdough bread and salad on the side. You can store hearty soups like this or chili in mason jars in the freezer and take a jar out to defrost in the fridge overnight so you can enjoy an easy nourishing hot soup the next day for lunch.
INGREDIENTS
- 2 cups pink split peas (do not pre-soak)
- 4 cups filtered water
- 3 cups chicken or vegetable broth
- 1 onion
- 2 tbsp tomato paste
- 1 tbsp red pepper or chili paste (exclude if don’t want spicy)
- 2 tbsp curry
- 1 tbsp turmeric
- garlic powder
- sea salt or Himalayan salt
- cilantro to garnish
METHOD
- Rinse the split peas very well.
- Finely chop the onion.
- Saute onion in coconut oil or ghee.
- Add peas + water and cook on med heat about 30 min until they’re mushy.
- Add broth + spices + tomato paste.
- Cook on med-low heat until you get a thick somewhat smoothly textured soup.
- Add fresh chopped cilantro when serving, if you like.
Instant Pot option: Saute onions, then add all ingredients and choose soup option.
