Submitted by Anita Schlichting
Serves 6
1 T avocado oil
2 cups chopped yellow onions
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. red pepper flakes
1 T chopped garlic
1 bay leaf
1 pound dried green split peas, picked over and rinsed
9 cups vegetable broth
1 cup coconut milk
1/2 tsp hot sauce (optional)
Croutons, for serving, optional
- In a large soup pot over medium-high heat, heat the avocado oil. Add the onions, salt, black pepper and red pepper flakes and cook, stirring for 2 minutes.
- Add the garlic, bay leaf and split peas and cook, stirring for 1 minute.
- Add the broth and bring to a boil, then reduce the heat to medium and simmer, stirring occasionally for 1 hour and 15 minutes, until the peas are tender.
- Remove from the heat and let cool slightly. Remove the bay leaf and discard.
- Add the coconut milk and, (you can use a blender), process until smooth. Add the hot sauce and serve.
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