Split Pea Soup

Posted by Sweet Belly on

Split Pea Soup Puree Recipe

This split pea is a hearty soup, that serves between 4-6 people. The recipe is absolutely delicious and keeps fresh in air tight containers for up to 1 week! I love a good soup especially when it is rainy or chilly outside. This meal also pairs nicely with the roasted pumpkin seed recipe, posted on the blog! 



- 2 tbsp extra virgin olive oil (unprocessed) 

- 2 cloves chopped garlic 

-  2 boxes gluten free vegetable broth 

- 1 lb split pea (bag)

- 1 cup diced yellow onion 

- 1 cup chopped carrots

- 1 cup diced small potatos 

- roasted pumpkin seeds (optional; great for an added crunch!) 

- 1/4 tsp cumin

- 1-1.5 tsp Himalayan pink salt

-1 tsp black pepper 

- 1 bay leaf


1. In a large pan, add the olive oil and onions. Sauté until onions are a light golden brown color.

2.  Add garlic and the rest of your ingredients to the pan. 

3. Bring the mix to a boil. 

4. Once boiling, lower the heat and bring down to a simmer. Cover with a lid. 

5. Simmer for 1-1 hr 30 mninutes, until the vegetables are soft. Stir occasionally. 

6. Remove from pan and pour (1 cup at a time) into blender. Puree until the soup is a smooth consistency. 

7. Serve warm, sprinkle roasted pumpkin seeds/chickpeas, a few dashes of hot sauce, and ENJOY!!


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