Welcome to Yummy Fixins!

Thanks so much for checking out my blog. My name is Arica, I am a Personal Chef serving the Lake Tahoe area. Please visit my new website at www.yummyfixins.com

Cooking is my passion, I love spending time in the kitchen creating yummy dishes. I originally created this blog to share healthy yummy recipes with my friends and family but now I'm sharing them with the world. Most of the dishes you will find here are very healthy and can be altered to fit any dietary restrictions. I hope you will find something delicious!

Tuesday, December 10, 2013

Split Pea Soup -Vegetarian

I don't remember the last time I had split pea soup but I do remember that I very much enjoyed it. When I saw a bag of organic split peas on sale at the grocery I decided it was time for me to give it a shot and see what I could do. With this cold snowy weather all I want is soup anyways so I thought it would be a great idea to whip some up for lunch. 

With the holiday season in full effect I try to eat well as often as possible so for this recipe I decided to skip the ham hocks that traditional split pea soups use and go for a vegetarian version. Split peas are loaded with potassium to help manage your blood pressure, cholesterol-lowering fiber and muscle building protein, making this a good-for-you kind of meal.
Wilson - jumping for joy, it's winter time! 
Grab your immersion blender a deep pot and the ingredients below and make some delicious soup that will keep you warm and healthy this winter

Makes 6 Servings

1 tbs olive oil
1/2 red onion, chopped
3 celery stalks, chopped
3 carrots, peeled and chopped
3 garlic cloves, sliced
2 tsp thyme
1 tsp cumin
2 bay leaves
1 lb green split peas, rinsed
4-5 cups of vegetable broth
1/2 cup of milk, cream or almond milk

Heat 1 tbs of olive oil in a large pot. Add in the onion, celery, carrots garlic, bay leaves and a pinch of salt, thyme and cumin. Cook on medium heat for 5 minutes. Once the split peas have been rinsed add them to the pot and cook for 3-5 minutes, then add 4 cups of the broth. Bring the mixture to a boil, cover and reduce to a simmer. Let the soup cook on a slow simmer for 30-4 minutes or until peas are soft. 

Remove the bay leaves and use an immersion blender or place in a blender to puree, adding in the last cup of broth if needed.. Add in the cream or milk and mix well. Top with parsley and a drizzle of oil. 


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