I like to give you unique recipes that are a combination of all kinds of good ingredients. This one was a hit. I wasn’t sure until the end, but this one is good enough to pass along to you. Gluten free, Low calorie, vegan, nutritious and quite delicious.
Split peas are amongst the highest sources of fiber and protein, they are low in fat and consist of complex carbohydrates. The perfect lunch for a cold winter day.
Here is another low calorie, high protein, high fiber soup to try, Eat All You Want Soup.
The reason this was so flavorful, was the stock I used. It is the heart of every really tasty soup. The stock I use, better than bouillon, is intense in flavor and turns simple veggies into a taste explosion. You can boil a carrot in this stock and call it carrot consommé. I wouldn’t be without it.
Put this soup in a flask and take it to work. Have it at home by the fire. Freeze some for next time or just eat the lot.
I served this with my Gluten Free Chia Nut Bread.
1 Onion – Diced
1 Carrot – Diced
2 sticks celery – Diced
1 Tomato – Diced
5 Cloves Garlic – Crushed
1 Cup Yellow Dried Peas
1 inch of Fresh Ginger – cut into 2 pieces
2 Tbs Olive oil for Sauté
3-6 Cups Water – Add as you go
2 Bay Leaves
Splash of Braggs ( you can use soy sauce of you have no gluten issues )
2 Tbs Better than Bouillon No Chicken Base (You can use chicken if you are not vegetarian)
Freshly Ground Sea Salt and Black Pepper
Sauté the onion, carrot, celery and garlic until translucent.
Add the rest of the ingredients and cook, with the lid on, on a low heat until the peas are soft and soup is thick. Put the ginger in whole and remove before serving.
Add more water slowly as needed if soup starts to dry.
Serve with diced red pepper and Greek yogurt on top if desired.