Split Pea and Red Potato Soup (Fat-Free Option)
Ingredients
- 2 Tbsp coconut oil (can be made without oil, see Fat-Free option)
- 1 bay leaf
- 1 onion, chopped
- 1 large carrot, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, chopped
- 2 cups yellow split peas
- 2 cups chopped red potato
- 32 oz vegetable broth
- sea salt and black pepper to taste
- 1 bunch parsley, chopped
Fat-Free Option
- Use water or vegetable broth in place of coconut oil. Start with 3 Tbsp and add more if needed.
Instructions
- Melt coconut oil in a large soup pot over medium-high heat.
- Add the bay leaf, onion, carrot, celery, and garlic.
- Cook the vegetables until soft (8 to 10 minutes).
- Next add yellow split peas, potatoes, and broth. Cover and bring to a boil.
- Then lower the heat and simmer until the split peas are falling apart and the potatoes are soft (30 to 35 minutes).
- Season as needed with sea salt and black pepper.
- Mix in chopped parsley and serve.
This split pea and red potato soup is such a comfort food for me, especially during this weather. Where I live, in the northeast, it is cold and wet. This soup warms me to the core and provides the grounding comfort that only a potato can.
Split pea and red potato soup is equally nutritious as it is comforting. The ingredients in this soup are powerfully healing.
Onions
Onions are highly antibacterial, antiviral, and antifungal. Not to mention, they are high in sulfur and are great for killing off unproductive bacteria in the stomach, like strep. Additionally, onions help heal the neurological system and are excellent for respiratory issues.
Garlic
Garlic is highly medicinal!
“One raw crushed clove of garlic contains the antibiotic equivalent of 100,000 units of penicillin” – Anthony William, Life-Changing Foods
Additionally, garlic contains strong antibiotic, anti-fungal, anti-cancer, and anti-viral properties. The allicin in garlic has been proven to significantly lower cholesterol and blood pressure. With strong anti-inflammatory properties, this tiny herb is critical for healing from autoimmune diseases.
Potatoes
Yes, the potato, despite the bad rap it has gotten throughout the years, is actually an incredibly healing food!
The truth is, what people add to the potato has made them so bad for us. Most people add toxic oils, cheese, butter, milk, and cream to potatoes. This combination of fat plus glucose creates insulin resistance and feeds every type of cancer.
In fact, the entire potato, skin included, is beneficial for our health.
Potatoes are particularly high in Lysine in their bioactive form. Lysine fights cancers, liver disease, inflammation, and viruses such as Epstein-Barr (EBV) and shingles.
Furthermore, potatoes will help ward off liver disease, strengthen your kidneys, soothe your nerves and digestive tract, and reverse Crohn’s, colitis, IBS, and peptic ulcers – all of which result from viruses that the Lysine helps destroy.
In addition to the Lysine, potatoes are also rich in potassium, vitamin B6, and other amino acids. Not only are potatoes antiviral, but they are also antifungal and antibacterial and contain nutritional cofactors and enzymes as well as bioactive compounds which help prevent you from getting too stressed out. As brain food, they also help to keep you grounded and centered.
Loaded with all these healing benefits, this soup will become a go-to for you. It is simple to make and it freezes beautifully.
Ingredients
- 2 Tbsp coconut oil (can be made without oil, see Fat-Free Option)
- 1 bay leaf
- 1 onion, chopped
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, chopped
- 2 cups yellow split peas
- 2 cups chopped red potato
- 32 ounces vegetable broth
- sea salt and black pepper to taste
- 1 bunch parsley, choppedFAT-FREE OPTION:
To make this recipe fat-free, use water or vegetable broth in place of coconut oil. Start with 3 tablespoons and add more as needed.
Directions
- Melt coconut oil in a large soup pot over medium-high heat.
- Add the bay leaf, onion, carrot, celery, and garlic.
- Cook the vegetables until soft (8 to 10 minutes).
- Next add yellow split peas, potatoes, and broth. Cover and bring to a boil.
- Then lower the heat and simmer until the split peas are falling apart and the potatoes are soft (30 to 35 minutes).
- Season as needed with sea salt and black pepper.
- Mix in chopped parsley and serve.
This recipe is sure to please the whole family! Leave a comment letting me know if you tried it – I would love to hear from you.
For more ways to heal colds, flus, coughs, etc, check out my FREE resource: ER Kit for Colds, Flus, Coughs, etc. This comprehensive guide to healing will help you stock your medicine cabinet so you are prepared.
