I love soup! Lentil Soup always left me a bit underwhelmed. Therefore I decided to create a new version by adding some more veggies. Next time I make it I will also add some chopped kale or spinach.
Enjoy!
Asparagus is a wonder-food! It is a great source of Vitamin K which is the vitamin that regulates blood clotting. However, if you are on a blood-thinning medication, it is advisable to check with your health-care provider to make sure asparagus is on your approved list.
In addition, asparagus is a great natural diuretic, nourishes the digestive tract, is a good source of fiber plus is considered an anti-inflammatory food with the extra bonus of being an antioxidant. All in all, this food should be showing up on your table a few times a month!
This dish comes together rather quickly…the risotto needs to be slow-cooked so try not to rush it!
ENJOY!
I have always loved split pea soup and this version adds a few more spices than the normal, somewhat bland, version.
Try serving it with a generous portion of crusty french bread or alongside a kale salad. Green + Green helps keep you healthy!
If you want an even hardier soup, try adding a large, diced potato with the split peas or 1/4 cup pearled barley during the last 25 to 35 minutes of cooking. (You may need to add some additional veggie broth if the soup is too thick.)
ENJOY!
Nutrition Facts
Healthy Split Pea Soup
Amount Per Serving
Calories 248
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 0.5g
3%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Sodium 338mg
14%
Potassium 31mg
1%
Total Carbohydrates 40g
13%
Dietary Fiber 16g
64%
Sugars 7g
Protein 15g
30%
Vitamin A
105%
Vitamin C
9%
Calcium
4%
Iron
12%
* Percent Daily Values are based on a 2000 calorie diet.
