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Home » What You Can Do » Ask Our Nutritionists » Recipes » Getting Started

Sweet Pea Soup

Allergy Kids Foundation Recipes | June 8, 2010

Servings: 4

Ingredients:

• 1 cup dried split peas, rinsed
• 4 cups vegetable broth, low or no sodium
• 1 large onion, chopped
• 3 tablespoons vegetable broth or water
• 2 stalks organic celery, chopped
• 1 large sweet potato, peeled and chopped
• 1 apple, peeled, cored, and chopped
• 1 bay leaf
• 1/2 tablespoon dried mint or 1 1/2 tablespoons fresh mint, minced
• 2 packed cups organic baby spinach or romaine lettuce, torn into bite-sized pieces

Preparation:

1. Simmer dried split peas in 4 cups vegetable broth or water, covered, for 30 minutes.
2. Meanwhile, sauté onions in 2 tablespoons vegetable broth or water until soft, stirring occasionally to prevent sticking. Add onions to peas along with remaining ingredients, except for spinach or lettuce. Bring mixture to a boil, reduce heat and simmer, covered, 30 minutes, or until peas and vegetables are soft.
3. Remove bay leaf. Place half of the mixture in a blender and blend until creamy. Pour back into soup.
4. Add spinach or lettuce and stir to wilt.