{"id":13567,"date":"2011-04-06T14:26:16","date_gmt":"2011-04-06T18:26:16","guid":{"rendered":"https:\/\/www.nomeatathlete.com\/?p=13567"},"modified":"2019-04-13T13:12:18","modified_gmt":"2019-04-13T17:12:18","slug":"split-pea-soup-recipe","status":"publish","type":"post","link":"https:\/\/www.nomeatathlete.com\/split-pea-soup-recipe\/","title":{"rendered":"The Super Vegan Protein Source You’re Probably Missing Out On"},"content":{"rendered":"

If I’d have put the name of this food in the title of the post, you probably wouldn’t have kept reading.<\/p>\n

But I wanted to first be able to tell you that just a quarter cup of the mystery ingredient has 11 grams of protein in it.\u00a0 (And that a single serving of soup made from it has 22 grams!)<\/p>\n

And that it’s totally soy free, and it’s a whole, unprocessed food.\u00a0 And that it’s used in a lot of vegan protein powders because it’s such a good source.\u00a0 Alright, ready?<\/p>\n

<\/p>\n

Split peas.\u00a0 And it turns out that in this soup, they’re not at all gross.<\/p>\n

A long history of hatin’ on peas<\/h3>\n

I despise normal peas.\u00a0 You could even say I fear peas.<\/p>\n

Like a little kid, I eat around them, so that by the time I’m done with a stew or pasta dish made with peas, there’s a little quarantine-zone on my plate where they safely reside.<\/p>\n

One of my early memories is of sitting on a stool at my family’s breakfast bar.\u00a0 I had a pile of peas remaining on my plate, which I was told I had to eat before I could get up.\u00a0 I clearly remember thinking, “How am I possibly going to get out of this situation?”, since eating them was absolutely not an option, in my mind.\u00a0 (I don’t remember how the standoff ended, but I’m pretty sure I escaped without choking down too many of them.)<\/p>\n

And so I avoided split pea soup, for a long time.\u00a0 Basically, because it sounded like the worst thing anyone could ever make.<\/p>\n

But one day I tried it, and…<\/h3>\n

I loved it!\u00a0 To me, it tasted nothing like the peas I grew up so passionately hating.\u00a0 Turns out that one was made with ham stock, but there are plenty of good vegetarian and vegan versions.\u00a0 Like this one.<\/p>\n

This split-pea soup, from the “Spring” section of Terry Walters’ CLEAN START<\/a>, has an added spin on it that gives it a truly fresh and unique flavor — Meyer lemon juice and zest.\u00a0 It’s unlike any ham-free split pea soup I’ve had before, and way better-tasting.<\/p>\n

Meyer lemons are like a cross between oranges and lemons.\u00a0 (They might literally be that; I’m not sure.)\u00a0 They’re good, but if you don’t have access to them, don’t worry — I just used a large, regular lemon in this soup, and it turned out brilliantly.<\/p>\n

One more note: You probably don’t have to cook it for the full 2.5 hours, as specified in this recipe.\u00a0 Prep time is minimal, so if you just plan ahead it’s no problem, but I usually only let it go for two hours or so, because I don’t mind a little texture to my soup.<\/p>\n

So come on, shake off that anti-pea bias.\u00a0 Give this one a try, and add a new protein source to your diet.\u00a0 You can always go back to tofu and beans tomorrow.<\/p>\n

Creamy Split Pea Soup with Meyer Lemon Zest and Thyme<\/h2>\n

\"\"<\/p>\n

Reprinted with permission from CLEAN START, by Terry Walters, Sterling Epicure, 2010.<\/p>\n