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Warm Up With Soup; Vegetarian Split Pea

Based on Ayurveda, traditional Indian medicine, our bodies do best with warm, cooked foods when the weather turns cold.  Winter is also a time for nourishing meals that sustain our body temperature against the winter chill.  At this time of year it is best to lean towards foods that are easy to digest such as steamed or grilled vegetables, cooked fruits, gluten free grains like quinoa, millet, buckwheat groats, warming herbs and spices like pepper, garlic, cayenne and legumes such as split peas and lentils.  A perfect gluten free, dairy free soup that is hearty enough to stand alone and delicious enough to serve at a holiday meal is a smooth, festive green Split Pea Soup.  I usually buy my favorite vegetable broth, Organic Imagine No-Chicken Broth, though broth is easy to make if you have to time.

Vegetarian Split Pea Soup
Prep time: 
Cook time: 
Total time: 

Serves: 6

  • 1 (16 ounces) package dried green split peas, rinsed
  • 1 cup diced carrots
  • 1 cup chopped onion
  • 3 ribs celery plus leaves, chopped
  • 3 cloves garlic, minced
  • 1 bay leaf
  • Dash of dried rosemary
  • Dash of red pepper flakes
  • 6 cups vegetable broth
  • ½ tsp. salt and pepper to taste

  1. Layer ingredients in a slow cooker in the order given, adding the broth last. Do not stir ingredients and do not add salt until the end.
  2. Cover and cook on high for approximately 8 hours or until peas are very soft.
  3. Use an immersion blender and process half the soup (you can also use a regular blender but wait until soup cools and secure blender lid tightly).
  4. If you don’t have a slow cooker heat soup ingredients (except salt) to a boil then turn down heat and simmer until cooked. Add salt and pepper.
  5. Before serving remove bay leaf and sprinkle fresh cilantro or parsley over each bowl. Enjoy!

Recipe adapted from
Posted in Blog, Gluten Free, Recipes, Vegetarian/Vegan on November 27, 2012. Tags: ,

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