Alkaline Diet Recipe #103: Courgette and Split Pea Soup

This courgette and split pea soup, which is highly nutritious and alkaline, is a hearty soup and the perfect dish after coming home from a long walk in the cold winter months.

This soup has lovely flavours with a slight hint of spice and will fill and warm you up nicely.

The main ingredients are courgettes and split peas which are both alkaline and packed with a range of nutrients. Courgettes in particular are low in calories and contain good amounts of potassium, Vitamin A, folate and manganese. Split peas are also low in calories, are a great source of protein and contain some of the highest amounts of fiber.

I hope you enjoy this mouthwatering, healthy and alkaline soup!

Courgette and Split Pea Soup

Serves 4

Ingredients

1 onion, finely chopped
2 medium courgettes, finely diced
180g/1 cup yellow split peas
1 tsb extra virgin olive oil or rapeseed oil
900ml yeast-free vegetable stock
1/2 tsp ground turmeric
Himalayan crystal salt or celtic sea salt
Freshly ground black pepper

Instructions

Put the split peas in a bowl, cover with cold water and leave to soak for a few hours or overnight. Drain, rinse in cold water and drain again.

Heat the oil and gently fry the onion in a large covered pot, shaking it occasionally until they are soft. Keep a handful of the diced courgettes by the side and add the rest to the pot. Cook for about 3 minutes whilst stirring.

Add the vegetable stock and turmeric and bring to the boil. Reduce the heat, cover with a lid and simmer for about 35 minutes, or until the split peas are tender. Season with salt and pepper to taste.

Just before the soup is ready bring a large pot of water to the boil, add the reserved courgettes and cook for about 1 minute. Drain them and add them to the soup.

Enjoy!

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Courgette and Split Pea Soup
Serves 4
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Ingredients
  1. 1 onion, finely chopped
  2. 2 medium courgettes, finely diced
  3. 180g/1 cup yellow split peas
  4. 1 tsb extra virgin olive oil or rapeseed oil
  5. 900ml yeast-free vegetable stock
  6. 1/2 tsp ground turmeric
  7. Himalayan crystal salt or celtic sea salt
  8. Freshly ground black pepper
Instructions
  1. Put the split peas in a bowl, cover with cold water and leave to soak for a few hours or overnight. Drain, rinse in cold water and drain again.
  2. Heat the oil and gently fry the onion in a large covered pot, shaking it occasionally until they are soft. Keep a handful of the diced courgettes by the side and add the rest to the pot. Cook for about 3 minutes whilst stirring.
  3. Add the vegetable stock and turmeric and bring to the boil. Reduce the heat, cover with a lid and simmer for about 35 minutes, or until the split peas are tender. Season with salt and pepper to taste.
  4. Just before the soup is ready bring a large pot of water to the boil, add the reserved courgettes and cook for about 1 minute. Drain them and add them to the soup.
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  1. Pingback: 10 Science-Backed Reasons You Should Eat More Turmeric

  2. Jan Edwards Reply

    Can I just print this recipe without all the other comments? Thanks, Jan

    • Energise Ross Reply

      Hi

      Maybe just cut the recipe text and paste into a word document

      Thanks

  3. Karen Birch Reply

    This is gorgeous, had it last night. Totally yummy and satisfying. Thanks Ross!

  4. Alistair Macneil Reply

    Can confirm that lunch was indeed delicious. Put everything in the blender and was very happy with the result.

  5. Taz Alford Reply

    Hi Ross,
    I thought that heating any oil except coconut oil makes it toxic.Why therefore does the split pea and courgette soup recipe suggest frying the onions in virgin olive oil or rapeseed oil?.Otherwise the recipe sounds great.
    Regards Taz

  6. Alistair Macneil Reply

    Thanks Ross, hadn’t got round to making the courgette humus or the courgette stack from the Alkaline diet book this week so at least I now know what is for lunch tomorrow 😀

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