Gluten Free Split Pea Soup

January 31, 2013

I saw this on my Facebook feed yesterday and it made me smile. Choose happiness and then have some gluten free split pea soup.

gluten free split pea soup

The other thing that made me very happy was this recipe. I was coming off of the banana bread fails and we all know how gluten-free baking can squash my cooking self confidence. I needed my next recipe attempt to be rich, hearty and guaranteed not to fail me. Soups tend to be that thing.

I’ve said it before but soups are just so simple and easy to correct when something feels out of whack. This soup needed no correcting. I absolutely loved it. Michael felt it was lacking in lemon but it didn’t really bother me. I did, however, added a big squeeze of it to the recipe instructions right at the end for those who want that bright citrus flavor.

Also, I originally thought I was making a lentil soup but upon further examination realized that I did not use lentils but split peas. I think lentils could easily be substituted but the split peas were a nice change of pace albeit an unplanned one.

Gluten Free Split Pea Soup (vegan, gluten-free, soy-free)

2 tbsp olive oil

1 onion

1 carrot

2 stalks celery

1 tsp salt

2 tbsp garlic, minced

1 tablespoon curry powder

1 tablespoon turmeric

1 tbsp tomato paste

6 cups vegetable stock

1 bay leaf

1.5 cups green and yellow spilt peas

3/4 cup frozen peas

1 can light coconut milk

Big squeeze of fresh lemon juice (optional)

————

Chop your vegetables into bite size pieces.

gluten free split pea soup

Heat olive oil on medium high. Add vegetables and salt, saute until veggies start to get tender. Add garlic, cook for another minute until garlic is golden brown.

Next add curry powder, turmeric and tomato paste. Stir to coat vegetables.

Add vegetable stock. Some veggie stocks contain soy and gluten so read the labels carefully when selecting your broth. Drop in one bay leaf.

Rinse and drain your split peas in cold water. Add split peas to broth. I used a mix of green and yellow but feel free to use whatever you have on hand.

gluten free split pea soup

Add frozen peas and coconut milk.

Bring soup up to a boil then reduce to medium heat for 25 minutes or until split peas are soft. Taste and adjust salt if needed.

Remove bay leaf before serving. Top with a big squeeze of lemon.

gluten free split pea soup

Enjoy and Exhale!

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2 Comments

  • Reply The Healthy Flavor February 2, 2013 at 4:10 am

    Looks absolutely delicious Lisa…and so filling!

    • Reply Lisa Horvath February 2, 2013 at 9:40 am

      Thanks Brandi. I’m loving coconut milk in my soups lately. It definitely adds a richness that veggie broth just doesn’t.

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