As of yesterday, I had never made anything with split peas before, and I am surprised at how delicious they are. I created this recipe yesterday and I hope you enjoy it! I also discovered that split peas have 18 grams of protein per cup.
This recipe uses on cup of split peas, so depending on how many bowls you eat, you’ll get a lot of protein from this one meal! Split peas also help stable your blood sugar levels, which is great to help prevent those sugar cravings!
Split peas are alkaline forming, which if you have been following my blog, you know I’m all about creating alkaline recipes and eating an alkaline diet, you know why I am so excited for this soup.
1 cup split peas, soaked in water overnight
2 cups vegetable broth
8 oz mushrooms of your choice, diced
¼ of a large onion, diced (I used white onion)
1 tablespoon Italian seasoning
Olive oil or coconut oil for sauteing
1 cup ground up raw cashews (soaked for at least 4 hours, no need to soak if you have a high powered blender or food processor)
Bring the broth to a boil in a medium sauce pan. Add the split peas. Reduce heat to low. Cover with lid and simmer for 45 minutes, until split peas are very soft.
In a skillet, saute the diced onions and mushrooms in a few tablespoons of oil, on medium heat, until soft and translucent. Turn off the heat.
While you waiting for the split peas to cook, grind up the raw cashews in a blender or food processor until there are no big pieces of cashews.
Once the split peas are done, add the mushrooms and onions to the broth/split pea pot, as well as the ground up cashews. Add the Italian seasoning. Stir well and heat throughout.
Serve warm with some crackers or bread.