Split Pea/Vegetable & Mini Meatball Winter Soup


The Soup 

1/2 Cup Split peas washed and soaked for 6- 8  hours

1 Cup Frozen or Fresh peas

3 sticks celery sliced

Bunch tarragon, thyme and purslane (if available)

2 garlic cloves chopped

Good sprinkle of Nutritional yeast

2 carrots sliced

1/2 leek sliced

1/2 broccoli- cut into florets

1/4 large cauliflower- cut into florets

2 cups of home made organic bone broth

2 litres of  filtered water

1 teaspoon of fenegreek

Salt & pepper to taste

MeatBall recipe

250g  pork ,veal, chicken or turkey  mince

1/4 cup of grated pecorino cheese

6 sprigs of parsley finely chopped

1 egg

salt and pepper to taste

2 cloves of garlic finely diced

handful of polenta

Mix altogether and make little meatballs size of 5 cent piece

Fry leek, garlic and vegetables add split peas and all other ingredients  including bone broth, water salt and pepper and herbs. Bring to boil and let simmer until it starts to thicken then add meat balls, cook on low until soup is thicker and meatballs are cooked and  you can taste all the flavours. (approximately 2hrs cooking slowly on low heat).

This soup is full of antioxidants, anti-inflammatory  and liver  cleansing properties, prebiotic, vitamins and minerals .

Adding the organic bone broth  helps build collagen which is essential for healing the gut, so great for leaky gut, gut dysbiosis, intestinal permeability and IBS, IBD, while the nutritional yeast is high in Vitamin B12 great for vegetarians and vegans.

This also can be made vegetarian and vegan my eliminating the meatballs