Hearty Split Green Pea and Vegetable Soup: For The Food Sensitive

(Easy) Pea -sy and Permitted Veg Soup: YUMMY!

(Easy) Pea -sy and Permitted Veg Soup: YUMMY!

This one of my evening meal staples, I eat it almost everyday! The fact it’s made with split peas should mean that it contains glutamates (although split peas are actually listed as acceptable for the RPAH Elimination Diet), so I don’t  risk giving it to my super food sensitive kids. Although I too respond to high levels of food chemicals (salicylates, amines and glutamates) I am still able to eat this everyday without any (obvious) issues.

Ingredients

One pack of split green peas (500g)

1/2 large swede

x2 Large Celery Stalks

x3 Large white potatoes, peeled.

Method

Chop the vegetables and add to the rinsed split green peas. Add a full kettle of boiling water and bring soup mix to the boil. Lower the heat and simmer, stirring frequently, you will most likely need to add more water as you go along as the peas absorb loads! Once the peas begin to go mushy and loose their shape, you know it’s nearly ready. My batches usually take about an hour to cook. Once cooked, mix with hand blender to create a smooth consistency.

Serving Suggestion

A sprinkle of citric acid to replace lemon juice is an essential with this dish and makes it totally yummo. Also add failsafe sunflower oil and salt to taste and serve with bread or eat it like I do, with a portion of Orgran Buckwheat Pasta.

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  3 comments for “Hearty Split Green Pea and Vegetable Soup: For The Food Sensitive

  1. April 14, 2013 at 10:46 pm

    One to try. I would never have thought to add swede. X

    • Naomi R Cook
      April 14, 2013 at 10:48 pm

      Swede is staple veg for us and I always put it in our soups. It’s really tasty! This soup is so thick it’s almost like a paste (the way I like it!) but you can thin it out with water of course. Enjoy it!

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