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.
Ever had one of those little food experiments that turn out far better than expected? Me neither, until last night.
It is so hot and dry here right now that we seem to be living off salads, smoothies and BBQ suppers and yesterday was no exception. We didn’t want anything fancy so ended up with potatoes, onions and garlic cooked in foil, veggie patties and good old baked beans. As usual I made too many potatoes for just the two of us (I would argue you can never have too many potatoes but that’s the Brit in me), there wasn’t enough left over to make another supper so I needed another idea.
Earlier that day I had thawed out a bag of cooked butternut squash which I had mistaken for cubed cantaloupe (it was a bit disappointing when I went to make a smoothie for lunch but it will teach me to label next time). Anyway a light bulb came on and I threw the butternut squash, leftover potatoes, onions and garlic, 2 cups of water, 1 veggie stock cube, a bit of salt and pepper in my blender and voila!
The results were sooo good. I think that roasting the potatoes, onions and garlic with some olive oil and seasoning in a foil packet added so much flavour to the soup that I don’t think I could have replicated it if I had made the soup from scratch.
Tonight’s menu….my new delicious soup experiment, a fresh green salad and gluten free dinner rolls.
It’s a good day!
One of my favourite vegan, gluten free meals to make is Spaghetti with garlic and olive oil. Its so quick and easy to make that you’re almost forced to make a beautiful salad to accompany it to make up for how easy this meal is (notice I said almost.) The only thing you have to cook is the spaghetti so its a no-brainer really.
Spaghetti with Garlic & Olive Oil (serves 2)
- 1/2 package Gluten Free Spaghetti
- 1/4 cup extra virgin olive oil
- 2 small garlic cloves minced (I keep a jar of minced garlic in the fridge and use 1 tsp)
- 1 tsp chili pepper flakes
- 1/2 tsp freshly ground pepper
- 3/4 tsp salt
- 1 tsp parsley
Cook spaghetti according to directions until al dente.
While spaghetti is cooking, in a small bowl mix together rest of ingedients and set aside.
Drain spaghetti and add the oil mixture. Stir to coat the pasta and distribute flavours.
Serve with a side salad and a nice chunk of bread to make this a complete meal. (Don’t forget the nice glass of wine too, this will step it up another level and you’ll look like a star! )
- Add crumbled feta cheese or parmasan cheese (for non-vegans)
- Sprinkle with nutitional yeast for a nutty cheese flavour to boost protein.
- Add chopped walnuts
- Add sauted onions and mushrooms