Wednesday, January 19, 2011

Split Pea Soup

I've made my own variations of split pea soup in my life, but this one has got to be one of the best I've ever concocted. The cocoanut oil added makes this soup so rich and creamy. It's very filling and great with a glass of wine.


2 pounds of frozen whole peas
1 pound dried split peas
2 blocks silken tofu
1 lb broccoli
1 pound frozen spinach
1/4 cocoanut oil
salt and pepper to taste

As with a lot of simple things its about how they are blended.
In a large soup pot fill 1/3 with water and one tsp of salt. Place rinsed split peas in water and allow to cook half way.

Add frozen peas cook and broccoli for 20 min. Take about 1lb of the cooked peas and broccoli from the pot and put in blender. Allow other peas to cook until tender. Add spinach and cocoanut oil. Add another tsp of salt.

In blender take peas, broccoli and tofu and blend until creamy. Add some water from pot if needed. Add blended tofu back into pot. Stir until blended. Re-blender some more of the peas if desired. Dust top with pepper, stir and allow to cook for another 20-30 min.

Ta-da! There is enough soup to last for weeks. I'd recommend experimenting but stay away from potatoes, or beans. Keep your ingredients green. Perhaps green beans and cauliflower.

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