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Creamy Pea & Veg Soup
Lots of vegetables blended into a delicious creamy soup, with a great alkalizing benefit.
1 <span class="measurestring" title="medium (5 cm dia, 13 cm long, raw)">medium</span> kumara
1 dash ground black pepper
1 tsp himalayan salt
1 cup broccoli, chopped
1 <span class="measurestring" title="stalk of medium (19 cm - 20 cm long)">stalk medium</span> celery
4 cloves garlic
1 <span class="measurestring" title="medium (6.5 cm dia)">medium</span> onion
1 <span class="measurestring" title="medium (approx 7 cm long, 6.5 cm dia)">medium</span> red capsicum
1 cup coconut milk
1 cup dried split peas
Chop all vegetables into bite size pieces and pop into a large pot, add dried peas and cover with water. Boil then simmer for no less than 2 hours (peas are best when cooked till mushy).
Remove from heat, and blend.
Season with salt and pepper, and add coconut milk, Stir, then serve with parsley/coriander.
Note: can be frozen.
There are 257 calories in 1 serving of Creamy Pea & Veg Soup.
, 52% carbs, 16% prot.
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