Good for the Soul

As fall picks up speed, it can often feel like one of the busiest times of the year, no matter your season of life. Schedules, projects, and weekend events are in full swing, and eating well can fall to the back burner. Our excuse? Not enough time. Or, more likely, not enough time to do it perfectly.

It’s one of the biggest misconceptions about having a healthy lifestyle: that it’s all or nothing. When, in fact, if we want our health to be something that actually lasts through all the seasons and phases of the year, we need to stop with all the extra pressure we put on ourselves. Instead, I think it’s about learning how to lean in to dishes and foods that just work. You know the ones — they’re satisfying, easy, and often don’t require a trip to the store. Effort has nothing to do with impact in this case: Done is better than fancy or perfect, every single time.

Split Pea and Carrot Soup

Makes approximately 4 servings

This blended soup can be chunky if you prefer — just make sure to cut the onion, celery, and carrots into similar sizes if you choose to do so. If possible, soak the split peas in water for 6-8 hours before it’s time to cook. If you don’t have time, at least give them a good rinse before cooking. This recipe can also be made in a slow cooker for 4 hours. Adding more broth will be necessary if you haven’t soaked the peas beforehand.

½ onion, chopped

1 clove garlic, chopped

2 carrots, chopped

3 stalks celery, chopped

1½ cups dried split peas

1 carton vegetable or organic chicken broth (approximately 4 cups)

2 tablespoons fresh dill, chopped

½ teaspoon sea salt

1 teaspoon pepper

In a soup pot, sauté onion with olive oil. Add garlic after 2-3 minutes. Add carrots and celery, and sauté until they begin to soften.

Add soaked split peas and broth. Cover pot with a lid, and bring to a boil. When boiling, reduce heat to medium-low and simmer, covered, for 25 minutes, or until the peas are soft.

Garnish with fresh chopped dill, and serve. 

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