Yellow Split Pea Soup
Ingredients
The soup
-
1
tablespoon
extra-virgin olive oil
-
1
medium
yellow onion, chopped
-
2
stalks
celery, diced
-
3
cloves
garlic, minced
-
6
cups
vegetable broth
-
1
cup
yellow split peas
-
1
medium
Yukon gold potato, peeled and chopped
-
2 ½
cups
kernels from corn (about 4 ears)
-
¾
teaspoon
smoked paprika
-
1
teaspoon
sea salt, more to taste
-
¾
cup
Cashew Cream
-
1 ½
tablespoons
apple cider vinegar
Cashew Cream
-
¾
cup
raw cashews, soaked 2 hours
-
⅔
cup
water
-
¼
teaspoon
salt
Toppings (optional)
-
to taste
chives
-
to taste
extra fresh corn kernels
-
to taste
chopped parsley
-
to taste
red pepper flakes
-
to taste
coconut bacon
-
to taste
olive oil, for drizzling
Instructions
- Make the cashew cream by blending cashews, water, and salt until smooth.
- Heat olive oil in a large pot over medium heat and sauté onion and celery for 5 to 7 minutes.
- Add garlic and cook for 1 minute.
- Stir in vegetable broth, split peas, potato, corn, smoked paprika, and salt, then bring to a boil.
- Lower the heat, cover, and simmer for about 45 minutes until the split peas are tender.
- Partially puree the soup using an immersion blender or regular blender and return it to the pot.
- Stir in the cashew cream and apple cider vinegar, adjusting seasonings to taste.
- Serve hot with desired toppings.
Nutrition Facts (estimated)
Servings
5
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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