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DANIEL FAST – Rosemary Split Pea Soup

A LUNCH recipe from The Ultimate Guide To The Daniel Fast by Kristen Feola



1 tablespoon extra-virgin olive oil
1 cup sliced carrots
1 cup diced onion
2 cloves garlic, minced
6 cups water or Vegetable Broth
2 cups dry split peas
1 teaspoon dried crushed rosemary
1 bay leaf
1 teaspoon salt

Empty split peas in a colander, and rinse well. Sort through peas to remove any unwanted particles. Set aside. Heat olive oil in large saucepan or stockpot over medium heat. Add carrots and onions. Cook until onions are soft and translucent. Stir in garlic, and cook 30 seconds, stirring constantly so garlic doesn’t burn. Add water or broth, peas, rosemary, bay leaf, and salt. Heat to boiling, and then reduce heat to low. Simmer 30 minutes with lid on and slightly tilted.

Remove peas and vegetables, and discard bay leaf. Transfer to a food processor or blender. Process until smooth (you may need to do this in two batches because filling your processor or blender more than half full could cause the hot soup to explode), and return to saucepan. Cook 5 more minutes, and serve.

Yield: 6 servings (serving size: about 1 cup)

Recipe Notes: Top with toasted pumpkin seeds (pepitas) and/or raw sunflower seeds.

FREE SAMPLE RECIPES FROM THE ULTIMATE GUIDE TO THE DANIEL FAST
Print and try all of these recipes. Then share them with your friends. Many more recipes are in the book.

BREAKFASTStrawberry Banana Smoothie

LUNCHRosemary Split Pea Soup

DINNERSouth Of The Boarder Pizza

Kristen Feola is the author of the book, The Ultimate Guide to the Daniel Fast, and writer of the blog, The Ultimate Daniel Fast. She has worked as a personal trainer, nutritional consultant, First Place 4 Health leader, and fitness instructor. Kristen lives in Springfield with her husband, Justin, and her two daughters.

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