| Vegetarian + Vegan + Gluten Free + Grain Free |
paired with gluten free cornbread in photo
Pretty much the only winter things I am sorry to see go are the hearty and warm dishes like chili. A great way to ease away from the heavier winter foods, and into lighter foods for summer is a split pea soup loaded with seasonal spring ingredients.
INGREDIENTS:
1 tablespoon extra virgin olive oil or avocado oil
2 large onions, chopped
5 cups water, plus more after blending
2 cups dried split green peas, picked over and rinsed
6 cups water
juice of 1 lemon
INSTRUCTIONS:
Add olive or avocado oil to a medium to large pot over med-high heat. Stir in onions and salt and cook for a minute or two until the onions soften. Add the split peas and water, and bring to a boil. Then, turn down the heat, and simmer for 20 minutes, or until the peas are cooked through. Careful not to overcook. Leave them a little al dente.
Using a hand blender, puree the soup. If you're using a regular blender, let the soup cool first.
Stir in the lemon juice and taste. Add more salt and other spices like thyme or smoked paprika if you like.
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The Author:
Hi! My name is Sarah, and I am the founder of Abundelicious. I help women let go of emotional eating and diet culture, while finding the foods, habits and movement that allow them to reach their wellness goals and thrive.
I'm into clean eating, traveling (beach please), helping folks eat and feel better, gardening (not very well), and bopping around my neighborhood with my dog.
