Slow Cooker Split Pea and Parsnip Soup
Everything Baked Pita Wedges
Ingredients
- 2 parsnips, diced
- 2 carrots, diced
- 1 onion, diced
- 4 cloves garlic, minced
- 2 Tbsp olive oil
- 1 (16-oz) pkg dried split peas
- 2 (32-oz) cartons vegetable broth
- 2 bay leaves
- 1½ tsp dried thyme
- ½ cup sliced almonds
Instructions
- Cook parsnips, carrots, onion, and garlic in hot oil in a large skillet over medium heat 6 to 8 minutes or until crisp-tender.
- Transfer parsnip mixture to a 4- to 6-quart slow cooker. Add peas, broth, bay leaves, and thyme. Cook on LOW 8 to 10 hours or until peas are tender. Cool 20 minutes; discard bay leaves.
- Puree soup using an immersion blender or in batches in a blender with center lid removed so heat can escape. Sprinkle each serving with nuts.
Side Dish Ingredients
- 3 flax, oat bran, and whole wheat pita bread rounds, cut into wedges
- 1½ Tbsp olive oil
- 1 tsp everything bagel seasoning
Side Dish Instructions
- Preheat oven to 350°F. Brush pita wedges with oil; place in a single layer on a large baking sheet.
- Bake 10 minutes or until golden and crisp. Sprinkle with seasoning.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 3 | |
| Calories |
416
|
123
|
539
|
| Fat (g) | 10 | 8 | 18 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 21 | 6 | 27 |
| Carb (g) | 64 | 9 | 73 |
| Fiber (g) | 23 | 2 | 25 |
| Sodium (mg) | 919 | 313 | 1232 |
| T. Sugs (g) | 12 | 0 | 12 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
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