It’s been an overcast rainy day and all I could think about was a comforting bowl of soup. I’ve been thinking about split peas all week so I had no choice but to make a new soup. I’m also obsessing with celery root and pear. So I see another soup recipe in my future.
Split peas are full of soluble fiber, protein, and potassium. Indulge in this soup for your health, or a little comfort food – it freezes well and is perfect to portion out for lunches.
You can easily make this gluten-free by using a bouillon or broth that is gluten-free. Some flavors of ‘Better than Bouillon’ are, but I couldn’t find a gluten-free statement for the ‘No Chicken’ on its website, so I’m assuming it has gluten. I’ll let you know if I hear otherwise.
- 2 cups split peas
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 apple, chopped
- 1 clove garlic, minced
- 6 cups filtered water
- 1 Tb Better Than Bouillon No chicken base
- 1 bay leaf
- 1 tsp thyme (or a few spring of fresh)
- 1 tsp coriander
- ½ tsp nutmeg (grate it fresh if possible)
- 1 Tb balsamic vinegar
- Chop the celery and carrot.
- Mince the garlic. You don't need to peel the skin off of the carrot if you get organic.
- Peel, seed, chop the apple and toss with some lemon juice to prevent browning.
- Throw everything but the balsamic vinegar into your slow cooker and cook for 6 – 8 hours on low.
- Taste and add more herbs and the balsamic. You may need to add a little salt if your bouillon/broth is not salted.
- Puree with an immersion blender and serve.