Easy, Blended Pea Soup Recipe (With Chickpeas!)

AHA Publisher — Thu, 09 Sep 2021 07:00:01 +0000

Dr. Josh Axe, DC, DNM, CN – I love preparing a big batch of soup on a Sunday or weeknight and eating it throughout the week. Soups are so simple to make — with some quick chopping and throwing ingredients together in a large pot. Plus eating soup, like this pea soup recipe, is one of the easiest ways to get an array of nutrients into your diet with just one meal. With a combination of vegetables, healthy fats, good-quality protein and spices, this green pea soup is filling, nutrient-dense, gluten-free and heart healthy. One serving contains about 300 calories, 16 grams of protein and a variety of vitamins and minerals. You’ll like the taste of this blended pea soup that calls for a combination of chickpeas and peas, along with anti-inflammatory spices like coriander, curry, garlic and ginger. If you need a quick and healthy meal for you and your family this week, try this pea soup. It’s sure to become one of your favorite soup recipes, especially in the colder months when you crave warming, nourishing and comforting meals. Split Pea Soup vs. This Pea Soup Recipe Split pea soup certainly is delicious and healthy, but this pea soup recipe is more of a blended soup with a combination of peas and chickpeas, which gives it a unique flavor. Plus, this pea soup is made with anti-inflammatory spices and herbs likecilantro, coriander, turmeric, ginger, garlic and curry powder. To give it a creamy texture, I add coconut milk, which is not only healthy for your heart, but can help increase satiety so you feel satisfied even after eating smaller portions. Another unique feature of this blended pea soup is the parsnip. Parsnips are in the carrot family but have a bit of a nuttier taste. Traditional split pea soup recipes usually call for carrots, so getting the parsnip taste in this soup is an interesting alternative. Key Ingredients You may be asking yourself a couple questions regarding this recipe, such as: Is pea soup good for weight loss? Why is pea soup healthy? Here’s a quick glance at some of the top health benefits associated with the ingredients in this pea soup recipe: Chickpeas: Chickpeas are an excellent source of protein and fiber, and they contain vitamins and minerals like manganese, folate, iron and zinc. Chickpea nutrition benefits your health by helping control your blood sugar levels, improve your digestion, increase your satiety so you eat less in one sitting and protect your heart. Peas: Legumes, like peas, are high in protein and contain fiber that helps regulate your digestion. Like chickpeas, peas also promote satiety so you are full faster, which can help you lose weight. Peas contain phytonutrients, and they exhibit anticarcinogenic activity, too. Coconut milk: Coconut milk nutrition contains a beneficial fat called lauric acid, which is easily absorbed and used by the body for energy. Lauric acid also has antibacterial and antiviral properties, and it can help improve your heart health and cholesterol levels. Turmeric: Many turmeric benefits come from the spice’s main ingredient, curcumin, which can help prevent blood clotting, reduce inflammation, relieve depression, ease arthritis pain and improve skin conditions. Ginger: Adding ginger to your recipes can help ease indigestion and nausea, improve the health of your heart, boost your immune system, and help fight bacterial and fungal infections. Some other ginger health benefits come from its anti-inflammatory and cholesterol-lowering properties. How to Make Pea Soup You’ll be surprised how incredibly easy it is to make this nutritious and filling pea soup. Your first step is to prep your ingredients, so start by chopping three medium-sized parsnips and half a cup of cilantro. Then use a pan to cook up eight ounces of chopped beef bacon. Once your beef bacon is cooked, set it aside and get out a large pot. Over medium heat, combine 1.5 pounds of frozen peas and a 16-ounce can of chickpeas. Then add in your chopped cilantro and parsnips. Now, add in four cups of chicken bone broth, one cup of coconut milk, one teaspoon of coriander, one teaspoon of turmeric, one tablespoon of green curry paste, one tablespoon of yellow curry powder, half a teaspoon of ginger, one teaspoon of garlic powder and one teaspoon each of salt and pepper. Let the soup come to a boil, and then put the heat down to a simmer for 20 to 30 minutes or until the parsnips are tender. Your next step is to puree the soup in a food processor. Add it in portions, and puree until the soup looks creamy. Then put your soup back on low heat, and add in your chopped beef bacon. Use a spatula to mix the soup until the bacon is well-combined. Just like that, your gluten-free, Paleo-friendly pea soup is ready to go. Enjoy! Easy, Blended Pea Soup Recipe (With Chickpeas!) DESCRIPTION This pea soup recipe is made with anti-inflammatory spices like turmeric, ginger, garlic and curry powder, along with coconut milk. INGREDIENTS One 16-ounce can chickpeas 3 medium parsnips, chopped 1½ pounds frozen peas 8 ounces beef bacon, cooked 4 cups chicken bone broth 1 cup coconut milk 1 teaspoon coriander 1 teaspoon turmeric 1 tablespoon green curry paste 1 tablespoon yellow curry powder ½ cup cilantro, chopped ½ teaspoon ginger 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon pepper INSTRUCTIONS In a large pot, on medium, combine all ingredients except for bacon. Bring pot to a boil, and then simmer on medium-low for 20–30 minutes or until parsnips are tender. In a food processor, add the soup and broth in portions and puree. Add soup back to pot, and stir in cooked bacon before serving. NOTES You can use fresh peas to make fresh pea soup instead of frozen. To this pea soup vegetarian, simply skip the bacon and use vegetable broth in place of the chicken bone broth.

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Split Pea Soup Recipe

AHA Publisher — Thu, 25 Mar 2021 07:00:08 +0000

Dr. Josh Axe, DC, DMN, CNS – Split pea soup: just the name can conjure up images of bland, sad, overcooked soups made by well-meaning grandmothers or, conversely, the witch in fairy tales. Similar to Brussels sprouts or green beans, split peas have been been given a bad rap due to overboiling, overcooking and underseasoning. But if you’re ready to transform your views on split pea soup and have a ridiculously easy recipe on hand for those busy nights, you’re in luck. This split pea soup isn’t your grandma’s recipe. This one is loaded with flavor and pantry herbs, packed with yummy ingredients like turkey bacon and requires little work. Plus, it’s super filling — split peas are a super high-fiber food and will keep you feeling full for a long time. I know the split pea soup name can be a deterrent, but this is one recipe you really can’t knock until you try. In fact, when you serve this dish, leave out the name and see who guesses what it really is! How to Make Split Pea Soup Start by heating coconut oil in a large pot over medium heat, letting it warm up until the oil starts shimmering. Then add in the onion, garlic and celery. Enjoy the fragrance filling up your kitchen and sauté the veggies until the onions soften, about 5–8 minutes. Next, stir in the carrots, split peas, broth, turkey bacon, herbs, bay leaf and salt. Cover the pot and bring all that goodness to a boil. Once it’s bubbling, reduce the heat and let the split pea soup and all that great taste simmer for an hour. When the soup is ready, discard the bay leaf — it adds a ton of flavor while cooking, but you don’t want to nibble on that! — and let the soup rest and cool off for 10 minutes. Top it with freshly sliced green onions when serving. This split pea soup is one of the easiest soup recipes around. You can also eliminate the turkey bacon to make it vegetarian. I hope you love this modern split pea soup as much as I do. Split Pea Soup Recipe DESCRIPTION This split pea soup isn’t your grandma’s recipe. This one is loaded with flavor and pantry herbs, packed with yummy ingredients like turkey bacon and requires little work. INGREDIENTS 1 tablespoon coconut oil 1 cup chopped yellow onion 1 clove garlic, minced 2 cups chopped celery 3 cups carrots, julienned 2½ cups green split peas, sorted and rinsed 8 cups vegetable broth 1 package uncured turkey bacon, diced 1 teaspoon dried parsley flakes ½ teaspoon dried thyme 1 teaspoon dried oregano 1 tablespoon dried basil 1 bay leaf sea salt to taste chopped green onions for topping INSTRUCTIONS In a large pot over medium heat, heat the coconut oil until it shimmers. Add the onion, garlic and celery and sauté until the onions are soft, about 5–8 minutes. Stir in the carrots, split peas, broth, turkey bacon, herbs, bay leaf and salt. Cover and bring to a boil. Reduce and simmer for 1 hour. Discard the bay leaf and allow the soup to rest for 10 minutes before serving. Top with chopped green onions. NOTES When the soup is ready, discard the bay leaf — it adds a ton of flavor while cooking, but you don’t want to nibble on that! You can also eliminate the turkey bacon to make it vegetarian. To read the original article click here. For more articles from Dr. Axe click here.

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split pea soup Archives - Amazing Health Advances

Easy, Blended Pea Soup Recipe (With Chickpeas!)

Split Pea Soup Recipe