Pea Soup Recipe – Vegan and Gluten Free

Gluten Free Pea Soup RecipeIngredients:
8 cups water
2 cups dried split peas
2 onions, diced
2 stalks celery
1 sweet potato
1 clove garlic
1/4 cup green onions, diced
2 tbsp lemon juice
1 tbsp smoked paprika
salt and pepper to taste.

Place the onions, celery, garlic and green onions into a blender with just enough water to blend properly. Once completely smooth, place into a soup pot with 8 cups of water, the sweet potato, lemon juice, smoked paprika (mimics meat flavor found in traditional pea soup), and 2 cups of dry split peas. Simmer on low until the peas have completely cooked and begin to fall apart. Mash the sweet potato evenly into the soup. Add salt and pepper to taste. This is a wonderful, hearty soup, for a cold day.

Baked Sweet Potatoes


*Sweet potatoes
*Safflower oil
Topping Option 1
*Powdered cinnamon
*Butter (optional)
Topping Option 2
*Shredded cheese
*Black pepper
*Crushed red pepper
*Salt (optional)

Sweet potatoes are too healthy and nutritious to be enjoyed only at the holidays. To save myself time and effort, I like to bake up a big batch of these so I have them ready for dinner the next few days. They make a great breakfast too!

Wash the sweet potatoes prior to baking. Coat potatoes and baking sheet in a thin layer of safflower oil and place in oven at 450 for 45-60 minutes (I don’t preheat my oven, so reduce baking time if you do). Check potatoes periodically with a fork and remove once they are soft all the way through. Before eating, slit open the top of the potato and add your desired toppings.