Copyright John Paul Urizar
www.johnpaulurizar.com.au
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 |
Suitable for: |
|
| Dinner, Lunch, Soup | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 1148 kj |
| Calories | 274 kcal |
| Fat | 10.3 g |
| Saturated Fat | 1.4 g |
| Total Carbohydrate | 29.3 g |
| Total Protein | 13.2 g |
| Fibre | 7.5 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
