Split Pea & Potato Soup (Slow Cooker)
We love split pea soup but sometimes it’s a little too thick and heavy for Spring/Summer. Here’s a recipe for a lighter version that’s just as delicious, has very few ingredients and cooks in the slow cooker.
This recipe is great for vegetarians, it’s also economical and very simple to prepare. Enjoy!
- 8 cups of water
- 2 cups yellow split peas (rinsed & drained)
- 1 cup diced potato
- I cup diced onion
- 1 tsp minced garlic (or substitute 1/2 tsp garlic powder)
- 1 tsp salt
- ½ tsp pepper
Combine all ingredients in your slow cooker. Cover and cook on high for 6-7 hours.
Add salt and fresh cracked pepper to taste.
Variations: Add chopped celery and/or carrots.
For me, nothing beats the comforting warmth of Shepherd’s Pie.
This version is vegetarian which makes it an easy choice in this house, plus it’s so simple to make its a win win really. The beauty of making this for tonight’s supper is that I already had left over mashed potatoes from last night (actually it was a potato, cauliflower & garlic mash so bonus!)
Vegetarian Shepherd’s Pie
- 1 tbsp extra virgin olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped red or green bell pepper
- 1/2 cup chopped mushrooms
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 package of veggie ground round
- 1 tsp corn starch
- 1 tbsp soy sauce (gluten free brand)
- 3/4 cup of warm water
Heat oil in pan over medium low heat. Add vegetables, salt & pepper and sautee until onion is soft and clear.
Add veggie ground round and heat through. Stir in corn starch until blended.
Stir in soy sauce and water stiring until it thickens slightly.
Add mixture to a medium casserole dish. Top with mashed potato and heat in oven at 375 degrees for 20 mins or until heated through.
Serve with a fresh green salad for a balanced meal or if you’re like me just dig in, stuff your face and enjoy!
If you are interested in making the Potato, Cauliflower & Garlic Mash I have included the recipe below.
Potato, cauliflower & garlic mash
- 4 medium potatoes peeled and cubed
- 1/2 head of cauliflower chopped
- 1 tsp minced garlic
- 1/2 tsp salt
- 1 tbsp butter (substitute – vegan butter of choice)
- 1/4 cup warm milk (substitute – vegetable broth)
- 1/2 tsp fresh parsley (optional)
Place potatoes, cauliflower, garlic and salt in a pot of water and bring to a boil. Lower heat to medium and cook until potatoes are cooked though. Drain water.
Add butter and milk and mash together with vegetable masher until fairly smooth. Add parsley and mix through.
Here’s another great soup recipe that’s delicious, healthy and easy to make. Perfect for a cold winter’s day especially when served with a hearty cheese and chutney sandwich. 🙂
Butternut Squash Apple Soup
1 med sized butternut squash
1 apple peeled and sliced
1 onion diced
2 carrots sliced thinly
1 tbsp extra virgin olive oil
1 ½ quarts vegetable broth
1 tsp salt
¼ tsp pepper
Slice butternut squash lengthwise and remove seeds. Place cut side down in casserole dish and add 1 cup of water. Roast at 450 for 40 – 45 minutes until soft.
In large pan, sauté onion and carrot in olive oil until soft. Add sliced apple and vegetable broth and simmer until apple is soft.
Remove skin from squash and add the squash to pan. Add the salt and pepper.
Puree in blender or use hand blender until smooth. Add more salt and pepper if needed.
This makes approximately 4 large servings and is easy enough to store in mason jars for lunchtime. I dislike plastic storage containers so I save my soup in mason jars.
Bonus …… if a friend or co-worker is sick, whats better than giving them a fabulous homemade healthy soup in a jar? (yep, your welcome 🙂 )
If you love soup like I do, then you will love this recipe. It’s not only delicious, it’s easy to make and so frickin healthy you will be amazed. It’s vegetarian, vegan, gluten free, dairy free and inexpensive so there’s no excuse not to make this soup.
Do I have you convinced yet?
Healthy Creamy Soup
1 small head cauliflower chopped
1 onion diced
1 clove of garlic minced
1 tbsp olive oil
4 cups vegetable broth
1 tsp parsley (optional)
Salt, pepper to taste
In large pot, cook cauliflower in the broth over medium heat until soft. Remove from heat.
Meanwhile sauté onion and garlic in olive oil until onion is soft and clear.
Add onion and garlic to cooked cauliflower. Add parsley (optional). Leave to cool.
When cooled, place in blender and blend til smooth or use hand blender.
Salt and pepper taste.
See…. how easy is that? For those of you that don’t like cauliflower, it tastes exactly like potato soup, honest , so try it before you judge it 🙂 Plus it makes approximately 6 cups of deliciousness so place in mason jars and you have enough for lunch all week.