This recipe has simple ingredients yet is rich in flavor. The rosemary adds sweetness to the vegetables and split peas. A hint of olive oil does the rest. You can blend all or part of it if you like a smoother texture.
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1 tablespoon extra-virgin olive oil
1 small onion, diced
2 cloves garlic, chopped
1 cup carrots, diced
½ cup celery, diced
1 cup green split peas, rinsed
6 cups water or vegetable stock
2 tablespoons fresh rosemary, chopped
1 teaspoon sea salt
2 cups fresh peas
Pepper to taste
Yields: 6 servings
Calories: 182
Carbohydrates: 29.2 g
Fiber: 11.7 g
Protein: 11.0 g
Fat: 3.0 g
Cholesterol: 0 mg
Sodium: 336 mg
Calcium: 67 mg
Source: DrHyman.com and Cleveland Clinic’s Center for Functional Medicine
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