This high-protein soup is packed with benefits, thanks to the addition of hemp seeds! Served with a salad it easily makes a satisfying, balanced meal.
Makes 6 servings
2 tablespoons coconut oil
2 cups yellow onion, diced
4 large cloves garlic, finely minced
1 cup carrots, diced
1 cup celery, diced
2 bay leaves
1½ cups dry split peas
3 tablespoons yellow miso paste
8 cups water
⅓ cup raw walnuts, chopped finely
½ cup hemp seeds
sea salt and freshly ground black pepper, to taste
In a large soup pot, heat the coconut oil over medium-high heat. Add the onion and cook for 2 minutes. Add the garlic, carrots and celery, and cook for 3-4 minutes longer, to soften the vegetables. Add the bay leaves, peas, miso paste, and water, and stir to combine. Cover, bring to a simmer, then reduce heat to medium-low. Cook for 50-60 minutes, stirring occasionally, until peas have broken down – add additional water if needed. Add the walnuts and the hemp seeds, and adjust seasonings if desired. Serve warm, with plenty of freshly ground black pepper.
Will keep for several days refrigerated.
