There’s this little restaurant a few hours north of Los Angeles off of the 101 freeway called, “Pea Soup Anderson’s” which, obviously, is known for it’s pea soup.
It’s been around for ages (1928 to be exact) and was the most welcome refuge while on a Cali jaunt a few years back with my healthy partner in crime, Karen.
Pea Soup Anderson’s serves 1.5 million bowls of pea soup a year! Which tells me that there are a lot of split pea soup lovers in this world.
If you happen to be near Pea Soup Anderson’s be sure to order the “travelers special” which is a bottomless bowl of the jolly green goodness.
If you happen to live in New York, like me, and get a hankering for pea soup, go ahead and make my version.
No, it’s not the classic, but dare I say better?
There is something so wholly satisfying about this version of pea soup, I’ve actually become a bit obsessed with having it for breakfast.
It satisfies all of my morning desires, and nutritionially is pretty dang awesome for breakfast. Protein? Check. Complex carbs? Check. Delicious Town? You betcha!
I love the combination of protein packed split peas and warming Indian spices. I used cardamom, turmeric, cinnamon, and cumin then blended the soup with coconut milk. Ahhh!! Seriously you guys this is so good!
- 1 pound of green split peas, rinsed and sorted
- 1 large onion, chopped
- 1 tablespoon of coconut oil
- 2 cloves of garlic, chopped
- ½ teaspoon of turmeric
- 1½ teaspoons of cumin, ground
- ¼ teaspoon of cardamom, ground
- ¼ teaspoon of cinnamon
- 4 cups of vegetable stock
- 1 can of light coconut milk
- pinch of sea salt
- 20 fresh mint leaves
- ½ lime (juice from)
- In a large soup pot, pour 6 cups hot water over rinsed and sorted split peas. Boil for 2 minutes, turn off heat, cover and let sit for one hour.
- After an hour drain split peas and set aside.
- In large soup pot saute onion and garlic in coconut oil for 10 minutes until soft. Add all dry spices and stir well (this should begin to smell amazingly good!)
- Add veggie stock, coconut milk, and split peas.
- Reduce heat and simmer for 2.5 hours, or until split peas are tender.
- Once split peas are tender (taste to be sure) place half of the soup in a blender and blend with ½ lime and 20 mint leaves. Return blended portion to pot, stir together.
- Serve with an extra sprig of mint and a squeeze of lime.
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