Soup: Yellow Split Pea & Kale Soup

A fun to make, hearty soup with a few twists.

Prep Time: 30 mins

Cook Time: 90 mins

Total Time: 120 mins

This recipe includes superfoods such as:

Barley, Kale

Health benefits of Yellow Split Pea & Kale Soup

Barley is about the best grain a woman with PCOS can eat. It is low in calories and has the lowest GI of all grains. Low-GI grains such as barley take much longer to digest and create a slow, steady rise in blood glucose and insulin levels. As mentioned before on Fertility Chef, low-GI foods reduce cravings. If possible, try and find hulled barley as it is the most nutrient dense of all types of barley. Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

Ingredients

1 yukon gold potato
1 lb split pea
1 leek
1 large onion
6 cloves garlic
3 cups kale, chopped
1 oz bacon fat
8 oz ham hock
4 cups unsalted vegetable stock with bhut jolokia
2 tbsps cider vinegar
1/3 oz dried shrimp
2 tsps olive oil
1/2 cup barley
1 medium carrot
1 large celery stalk
4 cups water
1/2 oz dried maitake mushrooms

Instructions

1. Dice vegetables and sweat in bacon fat (except kale). Add peas, barley and stock and bring back to simmer.

2. In another pot, boil 4 cups water. Add hock, dried shrimp and maitake mushrooms. Simmer until hock starts falling apart. Reserve liquid and break down hock.

3. Add hock stock and meat to peas. Simmer 1 hour.

4. Puree half of the mixture in blender. Add back to pot. Add olive oil and vinegar. Simmer and add salt and seasonings to taste.

5. Add some green onion, cilantro and Sriracha to garnish.