Good Nutrition Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6
YIELD: 10 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a dutch oven or soup pot put the olive oil, onion, celery, and carrots, and cook over medium heat for about six minutes.
  • Add the garlic and cook for one more minute.
  • Add the yellow split peas or lentils (I like to use the orange lentils), chicken or vegetable broth, tomatoes, potatoes, zucchini, basil, marjoram, oregano, and black pepper. When cooking potatoes I always like to add some salt so that it gets inside the potato, so add about 1/2 teaspoon. Bring the liquid to a boil, reduce heat, partially cover, and cook 45 minutes.
  • Remove the soup from the heat and let cool about 30 minutes.
  • Take at least half of the soup and puree it in batches in the food processor (depending on how many chucks of vegetables that you want in your soup).
  • Return the soup to the stove top. Add 1-2 handfuls of baby spinach and reheat the soup. If the soup is too thick, I like to add some milk to thin it and give it extra nutrition. Check for salt.
  • When the soup is hot, garnish it with either chopped cilantro or parsley.
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