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SPLIT PEA SOUP WITH RUTABAGA CROUTONS


Makes 6 bowls.

  • 2 cups split peas, soaked over night

  • 1 tbsp coconut oil

  • 2 yellow onions, chopped fine

  • 2 cloves garlic

  • 5 cups veggie broth

  • 2 inch piece kombu

  • 2 tbsp miso paste

  • fresh ground pepper to taste

  • smoked paprika for serving

Soak split peas overnight. drain and rinse well.

Croutons

  • 1 rutabaga, peeled and cubed

  • 1 tbsp coconut oil

  • 1/2 tbsp thyme

  • 1 tbsp nooch

Toss cubed rutabaga with the oil, spices and nooch and bake at 425f for 50 min, stirring every 15 min.

Soup

Sauté onions until softened, then add garlic and sauté for a couple min. Add beans, kombu and broth. Bring to a boil then cover and reduce to a simmer and simmer for 30 min. Continue simmering but watch for sticking for another 15 min, stirring occasionally. turn off the heat, remove kombu.

Take about 2 cups out and let cool. blend in blender, or use an immersion if you have one!

Scoop out some of the hot broth from the pot and mix in the 2 tbsp miso paste then add back to the soup. you don’t want to be simmering the soup when you add the miso in- it destroys the good bacteria and enzymes!

Add back the puree to the pot and stir in. add pepper to taste.

Serve soup with a few croutons and a sprinkle of smoked paprika!

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