The start of a new year is undeniably a time when people look to focus on their health. And getting back in shape is about more than just joining a local gym. You have to eat right, too. So we reached out to some of our favorite local food spots for recipes that aren’t just healthy, but also fun.
We’ll be kicking off the new year by sharing those recipes this week. Last we have an equal parts healthy and delicious reipce from for vegan split pea soup by Luchi Masliah from Goodfood.
“At Goodfood. we believe in wholesome eating year around. Though if one was to pick an item out of our café menu that stands out, the vegan split pea soup is one. People are always amazed at how good it tastes with none of the ham or pork. Additionally, all our soups are made from scratch and we do not use any commercial, highly processed soup bases. These are usually loaded with salt and in my view make all the soups taste the same. After the holiday season we usually feel we need to cut back and simplify our eating. That’s why vegan split pea soup is a great go-to meal. The result is a comforting meal that can be enjoyed any time during the day that will keep you energized and satisfied without overindulging.” -Luchi Masliah, Goodfood.
Vegan Split Pea Soup
- 1 lb. split peas
- 1/4 cup olive oil
- 1 Tbsp. garlic, minced
- 2 cups onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 bay leaves
- 1 Tbsp. tamari or Worcestershire sauce
- 1 1/2 tsp. salt/pepper mix
- 2 quarts of water or vegetable stock
- Heat up oil in an 8-quart pot. Sauté onions until translucent. Add garlic, carrots and celery. Cook for about 10 minutes. Add bay leave, salt and pepper mix and stir well. Add rinsed split peas, stir and add water.
- Bring to a soft boil uncovered. Lower heat, cover and simmer for one hour, making sure to stir every 10 to 15 minutes.
- Add tamari at the very end and stir. The peas will be mashed, and the carrots will be soft to the bite but still firm. Best to let sit overnight or for a few hours before serving.