Eating For Abs: Protein-Powered Split Pea Soup

This vegan-friendly, decadent split pea soup is packed with protein, iron, and slow-buring carbohydrates. Try it served cold in warm weather or hot in cold weather.

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Protein Powered Split Pea Soup

Serves 4
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Ingredients:

• 2 Tbsp unrefined coconut oil
• 1 leek, white parts cut into 1-inch pieces
• 1 clove garlic. minced
• 2 celery stalks, chopped
• 2 zucchini,  chopped
• 1/2 teaspoon Cumin
• 3 cups water
• 1-1/2 cups peas, fresh or thawed
• Pinch of Himalayan pink sea salt
• Juice of 1/2 lemon
• 1/4 cup watercress for garnish
• 2 Tbsp coconut milk, plus more for garnish
• 2 Tbsp peanuts for garnish

Directions:
Heat the coconut oil in a soup pot over medium-high heat. Add the leek and garlic, and sauté 3-5 minutes or until soft. Add the celery, zucchini, and cumin,  sauté for 5 minutes. Add the water and bring to a boil. Cover pot, reduce heat, and simmer for 25 minutes. Add the peas and and cook for another 3 to 5 minutes until peas are tender. Remove from heat and allow to cool for ten minutes. Add coconut milk, salt, and lemon juice. Transfer the mixture to a blender or food processor, and puree until smooth. Serve hot or cold, garnished with watercress leaves, coconut milk, and peanuts. Enjoy! Feel free to substitute any ingredients as preferred or depending what you have on hand.