The past few weeks have been chilly, to put it mildly. Usually I am a fan of cold weather but recently I have been finding the weather just plain exhausting. I'm missing the sunshine and the ability to enjoy outside time without getting chills and numb fingers.
Soup is the ultimate winter comfort food and I have been needing some as of late. I decided to use some beautiful organic, seasonal vegetables to make this savoury broth. The miso complements the leeks beautifully and the variety of textures makes it such a hearty meal.
1 tsp coconut oil
1 small/medium leek
2 cups of soaked split peas (soak for 3-4 hours)
1 cup of chopped kale
1 large carrot
2-3 tsp of miso
Dice vegetables into small pieces. Melt coconut oil in a large pot and brown for 2 minutes. Add peas and vegetables cover well with water and mix in miso. Simmer on low for 1-2 hours. If necessary add extra water for desired consistency. Enjoy with warm wholegrain bread or GF toast.
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