I have always loved split pea soup and this version adds a few more spices than the normal, somewhat bland, version.
Try serving it with a generous portion of crusty french bread or alongside a kale salad. Green + Green helps keep you healthy!
If you want an even hardier soup, try adding a large, diced potato with the split peas or 1/4 cup pearled barley during the last 2r minutes of cooking. (You may need to add some additional veggie broth if the soup is too thick.)
Healthy Split Pea Soup
Amount Per Serving
Calories from Fat 36
% Daily Value*
Total Fat 4g
Saturated Fat 0.5g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Total Carbohydrates 40g
Dietary Fiber 16g
* Percent Daily Values are based on a 2000 calorie diet.
I have made Potato Leek Soup so many times! The other night I decided to try something different. I needed to use up a 32-oz. bag of Organic Riced Cauliflower and also had a few leeks on hand. The more I thought about it the more I liked the idea. I love using cauliflower in place of mashed potatoes…so why not?!
This soup only uses a few ingredients and comes together super-quick. You can omit the Vegan Mozzarella, use a little more/less, or substitute another variety…you really can’t lose.
With the fall months just a few weeks away, I would recommend you give this yummy soup a try!
Lemon is so fresh, just thinking of it makes me smile! Lemons are generally best throughout the summer but here in Southern California, we can enjoy them year-round.
I went a little lemon-crazy over the weekend and made these cookies, soap and body scrub!
This recipe makes about 3 dozen generous sized cookies.