Curried Brussels Sprouts Soup w/ Yellow Split Peas

Curried Brussels Sprouts Soup w/ Yellow Split Peas
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 102.6
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 17.3 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 6.4 g
  • Protein: 5.9 g

View full nutritional breakdown of Curried Brussels Sprouts Soup w/ Yellow Split Peas calories by ingredient


Introduction

Another blended soup for blended foods stage following gastric sleeve surgery Another blended soup for blended foods stage following gastric sleeve surgery
Number of Servings: 8

Ingredients

    2 lbs Brussels sprouts, trimmed
    1 large onion, diced
    1 Tbsp olive oil
    2 cups yellow split peas
    7 cups water
    Insp ground turmeric
    1 Tbsp curry powder (could use more)
    salt and pepper, to taste

Directions

Wash Brussels sprouts; trim ends and remove outer leaves. Chop onion. Heat oil in a medium skillet over med-high heat. Add onions and cook, stirring, until onions are translucent. Transfer to Crockpot; add remaining ingredients. Cover and cook on LOW for 6-8 hours, or until split peas, and sprouts are cooked. Cool slightly; Blend in batches until smooth.

Serving Size: Makes 8 1-1/2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user EMPIERCE.