The wedding is only a MONTH away (well, technically 29 days today!) so everyday has been jam packed with wedding tasks. Between work, wedding, workouts, and trying to keep my apartment in a somewhat decent state (what mountain of laundry?), cooking dinner hasn’t been much of a priority. Normally, I make a different meal each night that yields no leftovers or perhaps, just enough leftovers for lunch the following day. I get bored with dinner foods pretty easily so I like to change it up. breakfast and lunch on the other hand, are a different story that involve pumpkin pie oats, green smoothies, and spinach salad. Needless to say, a new meal each night hasn’t been happening lately.
Between a trip to Vegas, very few hours of sleep, and a very bare fridge my meal innovation is lacking and dinner has been an afterthought. I tend to wait to the last minute and our options seem to dwindle as the hours tick by. We could always go out to eat or pick something up, but it’s pretty difficult with the whole gluten-free thing and we are trying to save as much money as possible for the wedding. Luckily, it’s soup season. Soup has been a lifesaver for me these past couple of weeks, and if my calendar is any indication, it will continue to be my go-to meal for the next few weeks. On the weekends, I’ve been making more freezer friendly and leftover friendly meals to last us through the week, like this delicious vegan split pea soup.
I love split pea soup even though it is terribly difficult to photography and brings back memories of a certain demon possession horror flicks. It’s hearty enough to keep me full, has a super short ingredient list, and is a cinch to make. It’s also inexpensive and makes fantastic leftovers. This particular split pea soup recipe is from Hiedi over at 101 Cookbooks. If you have never checked out her blog or cookbooks, you should. She makes delicious, healthy meals that are simple and satisfying. As much as I wish I could say that I added my own twist to her soup and made it something spectacular, I didn’t. This soup is pretty much perfect on it’s own and I wouldn’t change a thing. Go check out her recipe and instructions and make a batch to enjoy all week long.
Check out her blog for recipe and instructions! Recipe here: 101 Cookbooks
I followed the recipe very closely but did make a few minor tweaks:
– I added two peeled smashed garlic cloves and a bay leaf to the water while the peas were cooking. I removed the bay leaf but kept the garlic cloves when pureeing the soup.
– I used one medium red onion instead of 2 small white onions just because that’s what I had on hand. It gave the soup a wonderful depth.
– I recommend garnishing with the olive oil and smoked paprika. It’s truly delightful.