Root vegetable, split pea, and millet soup ?
It doesn’t get much healthier than this. I go through phases of wanting to eat super healthy and follow whole foods plant based as much as possible, and other times where all I want is fries and pizza. Today though, I was craving this high protein, nutrient dense, split pea vegetable soup. After donating my 5th pint of blood this last year, on top of adding longer runs into my workout, it makes sense that my body would be craving some recovery food!
This soup contained mostly items that needed to be used up in my fridge and pantry, but it came together perfectly so I wanted to share.
? ~ 4 cups vegetable broth (check out my DIY story highlight for how to easily make your own)
? 1 diced onion
? 4 cloves minced garlic
? 2 parsnips, peeled and chopped
? 2 carrots, peeled and chopped
? 3 turnips, peeled and chopped
? 1 tub sliced baby bella mushrooms
? 2 spicy red peppers, diced
? 1/2 cup millet
? 1/2 cup split peas
? 1 tbsp cumin
? 2 tsp paprika
? 3 bay leaves
? salt to taste
? more water for the broth, if necessary
? 5 medium kale leaves, chopped
? 1 tbsp chopped fresh dill
? 1/2 cup chopped fresh parsley
? juice of 1/2 lemon
? olive oil for serving (optional)
? crunchy chickpeas for topping
Combine all ingredients from the broth to the extra water in a large pot, bring to boil, then simmer for for ~20 mins. Once the split peas are fully softened, turn off the heat, add the kale, dill, parsley, and lemon juice. Can add more water at any point of soup is too thick. Add olive oil just before serving and crunchy chickpeas as a topping. The chickpeas I used were @saffronroadfood falafel flavored and they are delightful!