Mia Sugarman, SAR Dietetics ’22
\nPatricia Orus-Deya, SAR Dietetics ’23<\/p>\n
Recipe modified from Budget Bytes<\/p>\n
Yield: 5 Servings<\/p>\n
Ingredients:<\/strong> Directions:<\/strong> What we liked: Suggestions: Nutritional Value: Mia Sugarman, SAR Dietetics ’22 Patricia Orus-Deya, SAR Dietetics ’23 Recipe modified from Budget Bytes Yield: 5 Servings Ingredients: 1 tablespoon extra-virgin olive oil 1 yellow onion, chopped 2 stalks celery, diced 3 cloves garlic, minced 6 cups vegetable broth 1 cup yellow split peas 1 medium Yukon gold potato, peeled and chopped 1 can […]<\/p>\n","protected":false},"author":16590,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8,12],"tags":[],"_links":{"self":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/5126"}],"collection":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/users\/16590"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/comments?post=5126"}],"version-history":[{"count":2,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/5126\/revisions"}],"predecessor-version":[{"id":5151,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/5126\/revisions\/5151"}],"wp:attachment":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/media?parent=5126"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/categories?post=5126"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/tags?post=5126"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 tablespoon extra-virgin olive oil
\n1 yellow onion, chopped
\n2 stalks celery, diced
\n3 cloves garlic, minced
\n6 cups vegetable broth
\n1 cup yellow split peas
\n1 medium Yukon gold potato, peeled and chopped
\n1 can corn
\n3\u20444 teaspoon paprika
\nSea salt to taste
\n1\u00bd tablespoons apple cider vinegar
\n\u00be cup vegan yogurt OR plain Greek yogurt
\nOptional: chives, extra corn kernels, chopped parsley, red pepper flakes, olive oil drizzle<\/p>\n
\n1. Heat the oil in a large pot over medium heat. Add the onion and celery and cook, stirring occasionally, for 5 to 7 minutes, until the onion is tender and translucent. Add the garlic and cook, stirring constantly, for 1 minute.
\n2. Stir in the broth, split peas, potato, corn, paprika, and salt and bring to a boil over high heat. Lower the heat, cover, and simmer, stirring occasionally, for about 45 minutes, until the split peas are completely tender.
\n3. Use an immersion blender to partially puree the soup, or puree about half of it in a regular blender and return it to the pot. Stir in Vegan or Greek yogurt and apple cider vinegar. Taste and adjust the seasonings if desired. Serve hot with desired toppings.<\/p>\n
\n– We like the texture, the celery added a crunchy texture to the dish. It was also so colorful!
\n– We liked the combination of garlic and onion as well as the other spices as this helped to create a unique and savory flavor.
\n– This was a delicious and warm recipe which was perfect for cold weather.
\n– The plain Greek yogurt mixed unexpectedly well with the potatoes and helped to add a rich flavor.<\/p>\n
\n– Ensure the garlic is properly blended to ensure you are not left with garlic chunks.
\n– Different combinations of vegetables can be used in this recipe according to your preference.
\n– Add red pepper or other herbs to increase the spice.<\/p>\n
\n– The Yellow split peas c\u200bcontain protein, carbohydrates and fiber.
\n– Yukon gold potatoes are a good source of potassium, Vitamin B6, manganese and calcium.
\n– Greek yogurt is a good source of protein and calcium.<\/p>\n","protected":false},"excerpt":{"rendered":"