Preparation Time: 75 mins
Serves 4
This recipe is simple to create, very creamy & nourishing to the soul. Be sure to soak the split peas overnight to reduce the physic acid and reduce digestive discomfort. A great stand- alone meal or appetiser.
Ingredients from nature
- 500g bag green split peas, rinsed & soaked 6 hours
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 cup green beans, finely chopped
- 2 stalks celery, finely chopped
- 1 potato, cubed
- 2 cups celery leaves
- 8-10 cups water
- 1/2 teaspoon sea salt
- 1-2 tablespoons stock powder ( gluten & sugar free)
- 1/4 cup hemp seeds (optional – for blending)
Garnish
- 1-2 large portobello mushrooms, finely sliced
- 1 clove garlic, minced
- 1 cup snow pea sprouts
- tablespoon cashew nuts
Preparation
- Sauté onion & garlic until soft
- Add potato, beans & celery & saute’ for 3 minutes
- Add the celery leaves & sea salt
- Add the soaked split peas, sauté 2 minutes then transfer to a large pot.
- Add water & stock powder
- Simmer for 1 hour on medium heat until the peas break down and become mushy
- Transfer to a blender or use a hand blender
- Add the hemp seeds, re blend then set aside
Garnish
- Saute’ the mushrooms and garlic in a small amount of oil
- Ladel 1-2 cups of soup into large soup bowls
- Top with mushrooms
- Place a small handful of snow pea sprouts
- Sprinkle some raw cashews on top and serve
