[cooked-sharing]

yellow split pea soup
Yields4 Servings
 2 cups dry split yellow peas, rinsed well (pick out anything not the colour of yellow)
 6 cups water
 1 tbsp CH Coconut Oil
 2 large onions, chopped
 ½ tsp CH Seaweed Salt
 3 cups water or homemade stock
YOGHURT TOPPING
 200 g whole plain yoghurt
 ½ cup cucumber, shredded and unpeeled, (deseed before shredding)
 1 clove garlic, minced
 ¼ cup fresh mint, chopped
 Big pinch of CH Seaweed Salt
 Black olives, chopped
 CH Inca Inchi Oil to drizzle
1

Place split yellow peas in a large bowl, cover with water and soak overnight.

2

Bring 6 cups of water to boil in a large saucepan, add the rinsed, yellow split peas and cook for 20-30 minutes or until tender. Drain, salt to taste and set aside.

3

Add coconut oil to a large pot over medium-high heat. Stir in onions and salt, and cook until the onions soften, just a minute or two. Add the cooked split peas and stock or water.

4

Bring to a simmer and let cook for a few minutes, then remove from the heat. Using a large cup take out half of the soup and place into a bowl and set aside.

5

Using a blender or Thermomix puree the remaining soup. Stir the reserved (still chunky) soup back into the puree – you should have a soup that is nicely textured.

6

Make the Yoghurt topping by mixing the ingredients together. Set aside.

If you need to thin the soup out with more water (or stock) do so a bit at a time. Taste the soup and add more seaweed salt if needed. Serve soup in bowls and serve each with a generous dollop of yoghurt topping, a drizzle of olive oil and a sprinkle with chopped black olives. If you have a Thermomix this recipe is very easy to convert. Give it a try. Save a bowl for lunch tomorrow if you can!

Category

Ingredients

 2 cups dry split yellow peas, rinsed well (pick out anything not the colour of yellow)
 6 cups water
 1 tbsp CH Coconut Oil
 2 large onions, chopped
 ½ tsp CH Seaweed Salt
 3 cups water or homemade stock
YOGHURT TOPPING
 200 g whole plain yoghurt
 ½ cup cucumber, shredded and unpeeled, (deseed before shredding)
 1 clove garlic, minced
 ¼ cup fresh mint, chopped
 Big pinch of CH Seaweed Salt
 Black olives, chopped
 CH Inca Inchi Oil to drizzle

Directions

1

Place split yellow peas in a large bowl, cover with water and soak overnight.

2

Bring 6 cups of water to boil in a large saucepan, add the rinsed, yellow split peas and cook for 20-30 minutes or until tender. Drain, salt to taste and set aside.

3

Add coconut oil to a large pot over medium-high heat. Stir in onions and salt, and cook until the onions soften, just a minute or two. Add the cooked split peas and stock or water.

4

Bring to a simmer and let cook for a few minutes, then remove from the heat. Using a large cup take out half of the soup and place into a bowl and set aside.

5

Using a blender or Thermomix puree the remaining soup. Stir the reserved (still chunky) soup back into the puree – you should have a soup that is nicely textured.

6

Make the Yoghurt topping by mixing the ingredients together. Set aside.

Yellow Split Pea Soup
IngredientsDirections