If you are anything like me before I changed my eating habits there was nothing appetizing or alluring about the off-green color of Split Pea Soup.
Then, something magical happened–my taste buds great up and I realized how amazingly delicious it is. Split Pea soup has become one of my favorite go-to’s in the Autumn & Winter.
Yes, I still agree that the color isn’t so pretty and it looks like baby food…but it’s delicious and so satisfying.
I think you’ll find it’s pretty easy to make and super nourishing.
What’s Smart & Sexy About This Soup?
Split peas contain a good amount of protein, which help to balance blood sugar levels–and there is nothing smarter or sexier than a woman who is balanced and happy!
Make a big batch and try it for breakfast (yup, I said breakfast), you may be surprised at how much energy you have throughout the day!
Split Pea Soup
7 cups or water or veggie stock
2 cups split peas
1 large onion, peeled and chopped (small)
3 medium carrots, small diced (peeled if not organic)
2 celery stalks, small diced
½ teaspoon herbs de provence
Pinch of Sea Salt
Freshly ground Black Pepper
In a large stockpot, bring 6 cups of water or stock to a boil over high heat. Add the split peas, onion, carrots, celery, herbs de provence, sea salt and black pepper. Stir and bring to a boil again.
Reduce the heat to simmer, uncovered, until the peas and vegetables are tender, about an hour. If you prefer a creamy soup, transfer soup into a high speed blender and blend until smooth (be careful that the soup is not too hot so it doesn’t explode all over the place….not enjoyable!)
Or, you can use an immersion blender to puree’ the soup. Just put the immersion blender in and puree to the consistency of your choice.
Season to taste with sea salt and pepper and enjoy!
*Note* What is herbs de provence? It’s a blend of:
Winter savory–imparts a spicy, peppery flavor that’s said to be good for gas and digestive upsets.
Thyme–a sweet, mildly pungent flavor. In natural medicine it is used for chest and respiratory problems.
Rosemary--a combination of a pine-like fragrant flavor combined with a rich pungency. Historically it is used for strengthening memory.
Basil–a bright and pungent flavor basil is considered to be an anti-inflammatory food
Tarragon–has a sweet, anise-like flavor (but I don’t think is over-powering). Apparently the ancient Greeks chewed on tarragon leaves to treat toothaches and it’s also considered a digestive aid.
Lavender flowers--how do you describe lavender without using the word “lavender”? It has a sweet, floral flavor with some lemon and citrus notes (now I sound like I am a sommelier). One of lavender’s many benefits is that it helps reduce the “bad” bacteria in your gut.
Don’t have herbs de provence? No worries? Add in a pinch of rosemary, thyme & oregano for a different flavor profile. It’s just as delicious.