| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
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Ingredients
- 1 Tbsp coconut oil
- 1 Medium onion chopped
- 1 tsp sea salt
- 5 Cup chicken broth Can use vegetarian broth as well
- 2 Cup split peas
- 1/4 Cup Cream or Coconut Milk (full fat is best)
- 1/4 medium lemon juiced (optional)
Ingredients
|
Instructions
- Heat a large pot on medium. Add the coconut oil, salt and chopped onion, and cook 4-5 minutes until soft. Add the 5 cups of broth and 2 cups of split peas. Bring to a boil, then cover for 45 minutes until peas are al dente.
- Ladle 1/2 the soup onto a bowl, and blend the rest with an immersion blender, or pour into your regular blender. Combine both back into pot, stir in cream, add a squeeze of lemon and more salt if needed. Can be served over brown rice or quinoa for a heartier meal.
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