At this time of year, nothing is better than hunkering down with a bowl of steaming soup, especially one that is light and nutritious and will get you through that post-holiday food coma. This Vegan Split Pea Soup, shared with us by Nele Liivlaid of Nutriplanet, is gluten-free, oil-free, and Candida diet friendly. Learn more about the health benefits of dried peas and find the original recipe here. Buying dried legumes from our bulk department is a great way to save money. Discover more ways to save at KWF with our round-up of budget-friendly shopping tips.
Recipe yields 5-6 servings.
What you’ll need
- 200g (7oz) yellow split peas, soaked
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 small carrots (about 55g, 1.9oz each), chopped
- 4 medium potatoes (about 60g, 2.1oz each)
- About 5 ¼ cups water
- 2 tsp smoked paprika
- Fresh parsley, thyme and dill to garnish
- 75g (2.6oz) brown rice noodles
- Black pepper and sea salt to taste
- Measure 200g dried split peas. Soak them overnight, then rinse and drain.
- Boil a kettleful of water.
- Combine peas, onion, garlic, carrots, potatoes, water, and paprika in a medium pot. Bring to boil. Simmer until the peas are done (About 50-60 minutes).
- Turn off the heat, mix in a big handful of chopped fresh parsley, and add dry brown rice noodles. They will soften in about 3-5 minutes.
- Let cool a bit, then season to taste.