Yellow Split Pea Soup With Chard and Dill
Published on August 20, 2015 | By |0 Comments
- Prep Time
- Cook Time
- (2.5 /5)
- (2 Rating)
- 2 tablespoons coconut oil or olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, diced
- ½ - 1 teaspoon sea salt
- 4 cloves garlic, minced
- 1 bunch chard, chopped, stems and leaves separated
- 2 cups yellow split peas
- 6 - 8 cups vegetable or chicken broth
- 2 tablespoons fresh dill, minced
- Salt and freshly ground pepper to taste
- 1. Heat the oil in a medium size soup pot over high heat. Add the onion, carrots, celery, chard stems and a pinch of salt. Reduce the heat to medium and sauté until the vegetables start to get tender, about 5 minutes. Add the garlic and sauté 1 minute longer.
- 2. Sort and wash the peas. Add to the pot along with the broth, dill and pepper. Bring the soup to a boil; reduce the heat to low and simmer, partially covered for 30 minutes, stirring occasionally. You may need to add water if the soup gets too thick.
- 3. Stir in the chard leaves and simmer for an additional 20 minutes, or until peas are tender.
- 4. Taste and adjust seasonings to keep your palate happy.
Holistic health coach and self-taught cook with a focus on nutrient-dense, whole food that is gluten-free, refined sugar-free and mostly dairy-free.Read more about this chef..