Description
A heart and healthy soup packed full of nutrients
Ingredients
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- 2 tablespoons extra virgin olive oil
- 2 carrots, chopped
- 1 celery stalk, chopped
- 1 onion, chopped
- 2 shallots, chopped
- 1 teaspoon minced garlic (not pictured)
- 2 teaspoons oregnano
- 1 teaspoon marjoram
- 1 teaspoon thyme
- 4 cups vegetable broth
- 2 apples, peeled and cut into chunks
- 2 medium red potatoes, peeled and cut into chunks
- 1/2 cup split peas, picked over and rinsed
- 7–8 button mushrooms, quartered
- 1/4 cup cashews
- 5 cups greens (I used a variety)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice
- 1/4 cup almond milk
Instructions
- Heat the oil in a heavy-bottomed stock pot or Dutch oven. Add the carrots, celery, and onion and allow to cook for 5 minutes. Then add the shallots and garlic and cook another 2 minutes. Add in the oregano, marjoram, and thyme and stir for a minute.
- Add the broth, apples, potatoes, and split peas. Bring to a boil, then reduce heat and simmer until the split peas are tender, about 35-40 minutes.
- Next, add the mushrooms, cashews, greens, salt, pepper, and lemon juice. Cook until the greens are wilted, 5 minutes or so.
- Transfer the soup, in batches, to a blender and blend until smooth. Alternatively, you can use an immersion blender, but I like the smoothness a blender generates. Return the soup to your pot and stir in the almond milk. Serve immediately.
Notes
Inspired by Susan’s recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 9g
- Sodium: 210mg
- Fat: 6.25g
- Carbohydrates: 48.7g
- Fiber: 7g
- Protein: 9g