Bob's Split Pea Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 132.3
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 394.6 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 10.2 g
- Protein: 9.5 g
View full nutritional breakdown of Bob's Split Pea Soup calories by ingredient
Introduction
Adapted slightly from Bob's Red Mill Everyday Gluten-Free, this split pea soup is simplicity at it's finest. A basically spiced puree of carrots, onions and split peas forms the perfect base for a ginger and cilantro pesto, which I swirled in instead of using as a topper because I was freezing portions for the week. Adapted slightly from Bob's Red Mill Everyday Gluten-Free, this split pea soup is simplicity at it's finest. A basically spiced puree of carrots, onions and split peas forms the perfect base for a ginger and cilantro pesto, which I swirled in instead of using as a topper because I was freezing portions for the week.Number of Servings: 10
Ingredients
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1 1/2 tbsp toasted sesame oil
1 large sweet onion, chopped
3 cloves garlic, minced
5 large carrots, chopped
1 tbsp turmeric
1/2 tbsp coriander
1/2 tsp black pepper
1/2 tbsp salt
8 cups water
2 cups dried yellow split peas
1 tbsp fresh grated ginger
1 cup (packed) cilantro
2 tbsp lime juice
zest of 1 lime
2 tsp coconut sugar or brown sugar
1 tsp ground chia seeds
Directions
In a large pot, heat the sesame oil over medium-low heat.
Add the onions and cook, stirring occasionally, until golden - about 12 minutes.
Stir in the garlic, carrots and seasonings and cook 2 minutes, until fragrant.
Pour in the water and add the split peas. Stir well, cover and simmer for 45-50 minutes, until vegetables are very soft and peas are cooked.
Add the ginger, cilantro, lime juice and zest, sugar and chia seeds. Puree with an immersion blender (or in batches with a food processor).
Adjust seasoning and serve.
Serving Size: Makes 10 lunch sized servings
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Add the onions and cook, stirring occasionally, until golden - about 12 minutes.
Stir in the garlic, carrots and seasonings and cook 2 minutes, until fragrant.
Pour in the water and add the split peas. Stir well, cover and simmer for 45-50 minutes, until vegetables are very soft and peas are cooked.
Add the ginger, cilantro, lime juice and zest, sugar and chia seeds. Puree with an immersion blender (or in batches with a food processor).
Adjust seasoning and serve.
Serving Size: Makes 10 lunch sized servings
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.