Weight Loss Warrior Split Pea Soup
My, how I love my soups. I’m starting to experiment with more and more these days and my current obsession is a creamy yet dairy free split pea soup. I had split pea soup many times growing up. The nostalgia of sitting in my parent’s kitchen slurping up this delicacy before I make my way to imagination town (with my animal figurines) is still vivid in my head. Because split peas are a glorious source of fiber, they help you stay fuller longer and may help with weight control. 1 cup of peas (which is about what is in a serving of my split pea soup), has about 230 calories which makes it a great low calorie meal to pair with a salad or another plant based dish. These peas are also very low in the Glycemic index (if you don’t know what the Glycemic index is, you can read my article discussing it here) and a great source of plant based protein (1 cup has around 16 grams of protein). Finally, one of my favorite trace minerals for healthy looking skin, zinc, is found in split peas too.
- 4 cups dried split peas
- 1 white onion
- 3 garlic cloves
- 6 cups water
- 2 vegetable bouillons
- 1 bay leaf
- black pepper + Himalayan salt to taste
- 1/2 cup nutritional yeast
- In a medium sized pot, bring the dried split peas in about 2 cups of water to a boil. Turn the heat down to a simmer and cook for about 45 minutes until the beans are tender.
- In a sauteing pan, heat up diced onion and garlic until translucent, about 7 minutes.
- Add 4 more cups of water and the bouillon cubes (try to find low sodium bouillon cubes).
- Add the onion and garlic, bay leaf, and nutritional yeast.
- Simmer for another 20 minutes to let all the flavors settle.
- In a food processor, blend small batches of the soup until you get a creamy texture.
- Place in serving bowls, top with salt and pepper, and enjoy!