Split Pea Soup for Spring Energy Cooking 


By Chef Valerie Wilson

 The Spring Time, when everything is growing and coming to life again, is known as the Tree Energy phase, according to the Five Transformations of Energy, which is the ancient study of the energy of food, how it relates to the seasons, and how it feeds and nurtures our bodies. Spring is when we feed and nurture our liver, gallbladder, and nervous system. The main job of these organs is to purify the blood. The liver, in particular, is the body’s main detoxification organ. In springtime, your body goes through a natural cleansing process. Consuming our Split Pea and Sweet Potato Soup can further enhance this rejuvenating process.

Split peas are one of the signature foods of spring, tree energy. They are in the legume family and, therefore, high in protein. When the green pea is harvested and the skin removed, a natural split occurs, creating the dried split peas that can either be green or yellow. 

Our Split Pea and Sweet Potato Soup is delicious and packed with health benefits. Split peas are high in insoluble fiber, help lower cholesterol, are suitable for the heart, and, because of their anti-inflammatory properties, help reduce arthritis pain. They contain iron, zinc, potassium, selenium, phosphorus, magnesium, calcium, manganese, beta carotene, omega-3 fatty acids, and vitamins B6 and K. This nutrient-rich soup is a perfect choice for health-conscious individuals. 

I use split peas in the following recipe to create a thick, creamy soup. I add rolled oats and hand-blender the split peas once they are soft. A food processor or blender will work if you do not have a hand blender.

Split Pea and Sweet Potato Soup 

9 cups water

1 2/3 cup split peas

½ cup rolled oats

1 (4 inch) piece kombu

One onion (diced)

3 garlic cloves (minced)

4 cups sweet potato (peeled and cut into cubes)

1 ½ cups corn

3 tsp. sea salt

1 tsp. basil

½ tsp. each: sage and thyme

2 T. minced kale

Bring the 9 cups water to a boil. Add the split peas, rolled oats, and kombu. Reduce to low heat and simmer for one hour. Puree the soup with a hand blender. Add the diced onion, garlic, and sweet potato. Simmer for 20 more minutes until the sweet potato is fork-tender. Add corn, sea salt, and seasonings. Turn off the heat and sit for 5 minutes before serving.


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