SPLIT PEA SOUP

MEAL TYPE: Entree

DIETARY RESTRICTION: Gluten-Free, Vegetarian

MAKES 8 SERVINGS

SPLIT PEA SOUP

This recipe is part of the 7-Day Reset Plan created by Dr. Chutkan, integrative gastroenterologist and founder of Gutbliss. Recipe by Elise Museles of Kale and Chocolate. First appeared in The Microbiome Solution (Penguin 2015).

INGREDIENTS

1 lb. yellow split peas, rinsed and drained

8 to 12 cups low-sodium chicken or vegetable broth, depending on the desired consistency

4 large cloves garlic, minced

1 medium yellow onion, minced

2 cups coconut milk (optional)

3 scallions, chopped

1 jalapeño pepper, seeded and diced

1 sprig of fresh thyme

1/2 tsp. cumin

freshly ground black pepper to taste

PRINT | EMAIL

INSTRUCTIONS

Add the split peas and 8 cups broth to a large stockpot, along with the garlic and onion. Bring to a boil over high heat, reduce the heat to medium-high, and cook until the peas are soft (about 1 hour).
Add additional broth as needed to keep the mixture liquid. Add the coconut milk if using and boil for 10 minutes.
Add the scallions, jalapeño, and thyme and cook for 10 minutes more.
Remove the pot from the heat and blend the soup with an immersion blender or puree through a food processor. Return to mixture to medium heat and cook for 30 minutes more. Season with cumin and pepper to taste.

0 people have left a comment. Join the conversation!

NEXT IN ENTREE

NEXT IN Entrees