4 Servings 30 min Cook
2 Tsp Coconut Oil
3 Cloves, minced Garlic
4 Tsp Spices Mustard Seeds
1 Small Onions
3 Stalk, small (5" long) Celery
8 Cup, diced Potato
1 Cup Split Peas
5 Cup Organic Hearty Vegetable Broth
1/2 Tsp Paprika
1 Tsp, leaves Oregano
1/2 Tsp, leaves Thyme
0 Tsp Cayenne Pepperr
1/2 Tsp Chili Powder
1 Dash Salt
1 Dash Pepper
Chop celery, onion, garlic, and potato.
Add oil to a large pot and sauté the garlic and mustard seeds for a few minutes over medium-high heat, until the mustard seeds begin to pop.
Be careful not to burn them.
Add in the onion and sauté for another 5 minutes, or until the onions are translucent.
Add the celery, potato, split peas, broth, and spices.
Stir to combine.
Bring to a boil and simmer on low-medium heat uncovered for 20-30 minutes, or until the split peas are cooked through and the potatoes are tender.
With a ladle, carefully transfer about 3 cups of the soup into a blender (leave some of the pouring hole ajar so stream can escape).
Starting at a low speed, puree the soup until smooth and pour it back into the pot and stir.
(Note: You can also use an immersion blender if desired.
) Cook for 5 minutes and then serve immediately.