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Recipe: Green Goddess Split Pea Soup

Pea Soup is a satisfying meal, no matter what you call it.

Green Goddess Split Pea Soup just sounds much more appetizing, doesn’t it?

 

Like the other soups on drgloriane.com, you can blend this for a creamier version. But, I prefer to leave it chunky for a heartier stew. Leaving it chunky will help it digest more slowly, too. This creates a more favorable insulin response. Slower is better when it comes to insulin and blood sugar.

Green peas are high in fiber but low in calories. So, they help keep you full and satisfied, with a low calorie content. Green peas also have protein, vitamins and minerals like magnesium, potassium and calcium.

I like to use both split peas as well as some garden green peas in my pea soup. You can often get good, organic frozen green peas year-round.

 

INGREDIENTS

  • 1 pound green dry split peas, rinsed
  • 1/2 cup garden peas, fresh or frozen
  • 8 cups no salt vegetable broth
  • 1 medium onion, chopped
  • 4 stalks celery, thinly sliced
  • 3 medium carrots, chopped
  • 1 cup chopped mushrooms
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1 tsp dried ginger

 

  • 4 cups spinach
  • 1 TBS fresh parsley, chopped
  • 2 tsp your favorite no salt seasoning
  • 1-2 TBS balsamic or sherry vinegar

 

OPTIONAL

Blend 1/4 cup of cashews  with some water to make a creamy sauce to drizzle on top of the soup. Pre-soak the cashews for 15 minutes first and then rinse before blending with fresh water.

 

INSTRUCTIONS

  1. Use a large soup and put in the 8 cups of broth, split peas, thyme, ginger and bay leaf.
  2. Bring to a boil. Then reduce heat and simmer for about 30 – 45 minutes.
  3. Stir in everything except the last 4 ingredients (leave out the spinach, parsley, vinegar and no salt seasoning).
  4. Bring back to the and then immediate reduce heat to a simmer until vegetables are tender but not mush. About 20 – 30 minutes.
  5. Add in the garden peas. Cook for another 2-5 minuets, just until the peas are warm.
  6. Remove bay leaf and add in the vinegar.
  7. When ready to serve, stir in the spinach. It will wilt from the heat of the soup.
  8. If you are going to blend your soup for the creamier version do this now.
  9. Sprinkle on your favorite no salt seasoning.
  10. Top with chopped parsley and optional cashew cream drizzle.

ENJOY!

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