Split Pea and Rosemary Soup

  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Small Onion diced
  • 2 Cloves Garlic chopped
  • 1 Cup Carrots diced
  • 1/2 Cup Celery diced
  • 1 Cup Green Split Peas rinsed
  • 6 Cups Water or Vegetable Stock
  • 2 Tablespoons Fresh Rosemary chopped
  • 1 Teaspoon Sea Salt
  • 2 Cups Fresh Peas
  • Pepper to taste
  1. Heat the olive oil in a large soup pot over medium heat. Add the onions, garlic, carrots, and celery, and lightly sauté for about 5 minutes. Add the split peas and water or stock and bring to a boil. Turn heat down to low and add the rosemary. Simmer until the split peas are tender, about 40 minutes. Add salt. Continue to cook until the beans are very tender.
  2. For a smoother soup, blend all or part of it. Add the fresh peas and simmer just until the peas are tender, about 5 minutes, being careful not to overcook. Adjust the salt, if needed, and add pepper to taste.
  3. Serve with Spicy Roasted Squash (see below), unless you are on the advanced plan, In which case you should choose another side dish.
Nutritional analysis per serving

calories 182 • carbohydrates 29.2 g • fiber 11.7 g • protein 11.0 g • fat 3.0 g • cholesterol 0 mg • sodium 336 mg • calcium 67 mg

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