Copyright John Paul Urizar
Split green peas are cheap to buy and have an extremely low GI of 22. Cook them up in stock with a few veggies and spices and you have a very hearty, energy boosting soup the whole family can enjoy. Pea soup is usually cooked in with a ham bone but this can make the soup too salty. Using smoked paprika helps to replicate the flavour without diminishing the health value.
Make sure to use a fresh vegetable stock, homemade or from the deli. Packet stocks are usually full of unnecessary preservatives and artificial flavours.
Rinse the peas thoroughly in a strainer. Add the peas to a pan with the veggie stock, celery and carrot. Bring to the boil and reduce the heat to simmer for 30 - 40 minutes.
Heat the oil in a pan and sauté the garlic, onion, paprika and cumin seeds for 5 - 7 minutes until soft and golden. Remove from the heat and place in a blender with the pea mix and process until smooth. Stir through the mint, season and serve.
Note: To smarten up the soup's appearance and increase its digestibility, serve it with a spoonful of natural yoghurt and a small pinch of cayenne pepper.
Makes 4 servings
|Prep Time:||5 mins|
|Cooking Time:||60 mins|
|Ready in:||65 mins|
|Dinner, Lunch, Soup|
|Nutritional Information - Per Serve|
|Saturated Fat||1.4 g|
|Total Carbohydrate||29.3 g|
|Total Protein||13.2 g|
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