Any split pea soup has my vote. High in fibre, low in fat, full or protein and healthy carbs, split peas are one of the earth’s miracle foods. Taking the extra steps and making the bone broth is worth it, but you can buy bone broth or simply use chicken stock.
First, let’s talk about Bone Broth – highly anti-inflammatory, and dense in vitamins and minerals, I discovered the longer it sits in the crock pot, the nicer the broth becomes!
When the ingredients of this soup are ready to go it comes together quickly! The soup takes about ten minutes to prepare, 20 to simmer.
- 8 cups BONE BROTH (see below)
- 2 cups cooked split peas (take 1 1/2 cups split peas and covered with 8 cups water – let simmer for an hour, adding water if necessary.
- 1 leek, white p, finely diced
- 1 tbsp ginger, minced
- 3 stalks celery, chopped
- 1/2 head cauliflower
- 1 tbsp Italian seasoning
- 1 tsp basil
- 1 tsp sea salt
- 3-4 cups additional water, as needed to thin the soup to your liking.
Saute leek and ginger in a little bit of oil over low to medium heat for 2-3 minutes. Add the spices, and continue to coat the onions allowing the spices penetrate the base.
Add the celery and sauté for another minutes, then add the cauliflower and cover with bone broth
Let simmer for 25-30 minutes until the veggies are tender. Can keep chunky, or ideally blend in a high-speed blender until smooth.
- Freezes well.
Take bones from a roast chicken, or purchased from a butcher and roast at 425 for 20 minutes, turning frequently.
Place in crock pot, add 1 tbsp apple cider vinegar and let simmer oon low heat, covered in water, and let simmer for 24 hours
- Freezes well.