Description
A hearty and nutritious soup packed with protein and anti-inflammatory ingredients, perfect for comforting meals.
Ingredients
Scale
- 1 medium yellow onion, diced
- 3 medium garlic cloves, minced
- 3 stalks celery, chopped
- 2 medium carrots, diced
- 2 medium Yukon potatoes, unpeeled and diced
- 1 medium lemon, juiced
- 1 cup dry split green peas
- 4 cups vegetable broth (low sodium preferred)
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp ground turmeric
- 1 bay leaf
- 1/4 tsp sea salt (optional)
- 1/4 tsp crushed red pepper flakes (optional)
- 1/4 cup nutritional yeast (optional)
Instructions
- Dice onion, celery, and carrots. Mince garlic and dice potatoes (no need to peel). Juice the lemon. Measure out and combine all dry spices. Rinse split peas.
- Heat 1/4 cup of water in a large pot on medium-high heat. Add onions and sauté for several minutes, adding more water as needed to prevent sticking.
- Add celery and carrots, cooking until tender. Add minced garlic and cook for one minute while stirring.
- Add dry seasonings to the vegetables and stir well.
- Pour in vegetable broth, split peas, and potatoes. Stir to combine, ensuring everything is evenly mixed.
- Bring to a boil, then cover and reduce heat to a simmer for 45-50 minutes.
- Remove bay leaf. Use an immersion blender or food processor to puree the soup to desired consistency.
- Add lemon juice and nutritional yeast to taste. Season with additional salt and pepper if desired. Enjoy!
Notes
Serve warm, possibly garnished with parsley. Great with whole-grain bread or a salad. Store leftovers in airtight containers for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 3g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 0mg