March 13, 2018

October 21, 2017

October 21, 2017

October 6, 2017

September 18, 2017

September 15, 2017

Please reload

Recent Posts

I'm busy working on my blog posts. Watch this space!

Please reload

Featured Posts

SPLIT PEA SOUP WITH RUTABAGA CROUTONS

November 22, 2017

 

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!

Share on Facebook
Share on Twitter
Please reload

Follow Us
Please reload

Search By Tags
Please reload

Archive
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
  • Grey Facebook Icon
  • Grey Instagram Icon

© 2020 Trifolia Natural Products & Botanicals. Proudly created with Wix.com