Simple Split-Pea Soup *

Simple Split-Pea SoupThis soup reminds me of springtime. The chipotle chili powder gives just a hint of smokiness, without adding much heat. Be sure to add enough lemon juice to the soup, it gives it a nice bright flavor.

  • 1 Tablespoon extra-virgin olive oil OR coconut oil
  • 1 cup onion, chopped
  • 1 stalk celery, diced
  • 1 quart chicken broth
  • smidgen of garlic powder
  • 1/8 teaspoon chipotle chili powder, or more to taste
  • 1 teaspoon chile powder blend
  • 1 3/4 cups green split peas, picked over and rinsed
  • 1/2 teaspoon smoked sea salt OR other unrefined sea salt
  • 2 to 4 Tablespoons lemon juice
  • Sour Cream, to garnish soup

Heat olive (or coconut) oil in a 3-quart pot over medium heat. Add onion and celery; cook until onion starts to turn translucent, about 5 minutes.

Add the chicken broth, garlic powder, chipotle chile powder, chili powder blend, and split peas. Bring to a boil; reduce heat and simmer for 25 to 35 minutes, or until peas are cooked through and tender.

Using a large glass measuring cup, or mug, ladle out 2 cups of the soup and set aside. Using a stick blender (immersion blender), puree the soup that remains in the pot. Add back the reserved soup, stir to combine. Thin soup with a little water if necessary. Season to taste with salt and add lemon juice 1 Tablespoon at a time until desired flavor is reached.

Serve soup with a dollop of sour cream swirled in.

Serves 4 to 6.

*Sugar-Free / Grain-Free

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Disclaimer: The information in this post is meant for educational purposes only. It is not intended as a substitute for professional medical advice. None of the opinions are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider.


Comments

  1. Thanks for this recipe. I have been looking for a healthy split-pea soup recipe…one without meat (pork). This was very simple to make and really was delicious!

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