This is the perfect winter soup and definitely my flavour of the month! It’s creamy, sweet and packed with the goodness of turmeric, ginger, vitamin A rich vegetables and a bit of protein from the split peas.
I’m doing a cleanse at the moment and it’s all smoothies, juices, salads, veggies and soups! This soup is definitely helping me through the cleanse, i’m trying to eat more warming foods throughout my cleanse because it’s winter here in Australia, AND because i’m generally on the colder side so i find eating too many cold, raw foods makes me colder and gives me sinus/mucous! Something to be mindful of when you’re cleansing and even just in general. The “temperature” of the food you eat is something i don’t think we think about – it’s a Chinese medicine philosophy and i dig it.
The benefits of Turmeric are hard to hide from these days. It’s certainly a super food and studies have shown it’s usefulness in treating things like inflammation, depression, cancer and also diabetes. That’s why i always buy fresh turmeric when i see it in the store, that and ginger, another medicinal food that is a staple in my pantry.
This soup is dairy-free, sugar-free, vegan and gluten-free. My quick cashew cream goes perfectly with it as a topping. It’s definitely worth whipping up a batch of cashew cream for the week to add a quick and easy, dairy-free sauce/topping to veggies, soup, pasta or pizza. Try it!
Hope you enjoy this soup and stay tuned for my run down on how i went on my cleanse!
x
Yellow Split Pea and Turmeric Soup
What you need:
- 1.5 litres filtered water
- 2 stock cubes (organic, yeast free, non-gmo and msg free)
- 1 medium butternut pumpkin
- 1 cup yellow split peas
- 3 carrots
- 2 brown onions
- 2 garlic cloves
- 2 tsp coconut oil
- 1.5 tablespoons of freshly grated turmeric
- 1 tablespoon of grated ginger
- 1 can organic coconut cream (BPA free if possible)
- sea salt
- fresh coriander to garnish
- pepitas and cashew cream to top
RECIPE FOR CASHEW CREAM:
- 1/4 cup olive oil
- 1/2 cup filtered water
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1 tablespoon hulled tahini
- juice of half a lemon
- 1/2 cup cashews soaked for 2 hours
- Blend all ingredients until smooth
What to do:
- soak split peas over night in fresh water, drain well in the morning
- dice all vegetables into small cubes
- in a large soup pot add coconut oil and melt on medium heat
- add onions and garlic and cook until translucent
- add pumpkin, carrot and grated ginger and turmeric and sautee for a minute or two
- boil 1.5 litres of water in your kettle, transfer to a jug and dissolve stock cubes in the boiling water, stirring well
- add stock to soup pot with split peas and season with sea salt
- bring to the boil and then back down to a simmer
- cover and cook for 40-45mins or until split peas are soft and tender
- add coconut cream and stir well
- blend with handheld blender until smooth
- season with sea salt to taste and garnish with coriander, cashew cream and pepitas
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