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  1. 1 cup yellow split peas

  2. 3 cups water

  3. 2 bay leaves

  4. ¼ teaspoon smoked paprika

  5. 2 tablespoons grapeseed oil

  6. 1 onion, chopped

  7. 1 clove garlic, sliced

  8. 8 ounces mushrooms, sliced

  9. 1 quart vegetable stock, chicken stock, or Kettle & Fire Bone Broth

  10. 1 cup kale, chopped and steamed

  11. ½ teaspoon celtic sea salt


  1. In a medium sauce pan, bring split peas, water, bay leaves and paprika to a boil

  2. Reduce and simmer for 1 hour, until peas break apart

  3. Remove peas from heat, discard bay leaves and place peas in vitamix

  4. Puree peas on high speed, until smooth, then set aside

  5. In a large sauce pan, heat oil and sauté onion over medium low until translucent, 10-15 minutes

  6. Add garlic and mushrooms and sauté until tender

  7. Stir pureed peas, stock, kale and salt into onion, mushroom mixture

  8. Warm and serve

For this soup, you can definitely use veggie stock instead of the chicken stock; I like chicken stock as it gives the soup a good hit of protein.

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