Split Pea and Spinach soup
This easy, hearty, creamy Split Pea and Spinach soup is rich in filling and vibrant veggies. It can be eaten hot for a warming bowl of soup in Winter, or cooled down for a refreshing treat in Summer. The addition of an unusual ingredient makes this a “superfood” soup ;-)
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
50minutes 1hour
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
50minutes 1hour
Ingredients
Instructions
  1. In a large cooking pot, add a dash of water or vegetable stock on a medium heat. When hot, add the onions and garlic. Water sauté for a couple of minutes to soften, stirring often to keep the garlic from sticking to the pot.
  2. Add the split peas, potatoes, water/stock and bouillon cube if using. Cover and let simmer for 45-50 minutes or until the split peas become tender.
  3. Remove the pot from the heat. Add the raw spinach leaves, the salt and pepper and the spirulina powder. Using an immersion blender, process until you reach your desired creamy consistency.
  4. According to your taste, top with a sprinkling of pomegranate seeds, mixed seeds (sunflower, pumpkin..), red pepper flakes, sweet paprika powder, black pepper, a handful of fresh cilantro and/or a drizzle of soy cream over the top. For an added cheesy flavor add a teaspoon of nutritional yeast.
Recipe Notes

You can serve this soup straight away for a comforting bowl of warm soup, or store it in the fridge up to 4 days.
You can also let it cool at room temperature, chill it and then serve it as a refreshing soup on a hot day.

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