Yellow Split Pea Soup

Yellow Split Pea Soup



Prep Time: 15 Min

Cook Time: 60 - 70 Min

 

1. Begin melting the butter in a medium sized saucepot over medium heat. Once melted, add the EVOO and the onions, celery, carrots, sprig of thyme, and a good pinch of sea salt. Stir and cook 5 – 6 minutes.

 

1. Make a small area in the center of the pot and add the garlic. Allow it a minute to cook before stirring it into the veggies. Cook another 2 minutes.

 

1. Add the yellow split peas, stir, and cook another 2 minutes.

 

1. Add the vegetable stock and bring it to a boil over medium heat. Once boiled, add the onion & garlic powder, white pepper, and a ¼ tsp. sea salt. Reduce heat slightly and cover. Cook 50 – 60 minutes until lentils are tender and have slightly broken down.

 

1. Remove the soup from the heat and use an immersion blender to puree some of the soup leaving about half of it unblended. Taste and adjust salt if desired.

 

1. Stir in the fresh parsley and serve. ENJOY!

                 Grocery List

• 2 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• Yellow Onion, diced
• 3 stalks Celery, chopped
• 1 C Carrots, diced
• 2 cloves Garlic, crushed & minced
• 1 C Yellow Split Peas, rinsed
• 5 C Low Sodium Vegetable Stock
• Sprig Fresh Thyme
• 1 Tsp. Onion Powder
• ½ Tsp. Garlic Powder
• ½ Tsp. White Pepper
• ¼ Tsp. Sea Salt +
• Handful Fresh Parsley, chopped