Grounding Split Pea Soup

This soup is warming and cozy in a bowl. It uses grounding veggies like leeks, garlic, turnip, carrots, and the warming roots ginger and turmeric. And a good spoonful of curry. The coconut milk adds a creamy texture that I promise is pure comfort for the soul.

It's soup season, people, and honestly, it's the best way to stay warm in the winter! So make a giant pot and ENJOY!

Yield: 4

Author: Michelle Vysohlid

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Grounding Split Pea Soup

Prep time: 30 MinTotal time: 30 Min

Ingredients

• 1.5 cups of dried split peas
• 2 leeks
• 3 cloves garlic
• 4 stalks celery with leaves if you have them
• 2 carrots
• 1 turnip
• 3 broccoli stems
• 5 inch of ginger root
• 1 inch of turmeric
• 1.5 L of veggies broth or bone broth
• 1 can full-fat coconut milk
• 1 Tbsp of avocado oil
• 1 tbsp of curry powder
• 2 bay leaves
• 1 tsp salt
• fresh ground pepper

Instructions

1. rinse split peas well, add to a pot and cover with water well, as we will boil them for an hour. (if you soak your peas overnight, you can skip this step and just use the soaked peas)
2. add oil to a pan, heat, add leeks and garlic
3. sauté for 5 mins, then add the rest of your veggies; sauté until soft and fragrant
4. add in fresh chopped ginger and turmeric, stir
5. put sautéed veggies, split peas, and broth into a pot
6. add bay leaves, salt, pepper, and curry powder
7. simmer on low for half an hour
8. add coconut milk, simmer another 15 mins (you can simmer longer the flavor will develop the longer you simmer)
9. divide into bowls and top with fresh onion, S & P, hemp hearts green, and toasted sourdough cubes.

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