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!
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.