| 12 | 30 | 794 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 25 min | 2 |
| 1 tbsp | Olive Oil, Extra Virgin |
| 2 clove(s) | Garlic (chopped) |
| 1/2 medium | White onion (chopped) |
| 2 cup | Split peas, raw |
| 3 cup | Vegetable stock/broth |
| 1 cup | Water |
| 1 leaf | Bay leaf |
| 2 tbsp | Seaweed, wakame, dried (about 2 or 3 one inch pieces) |
| 1 dash | Black pepper |
| 1 tsp | Paprika |
| 2 cup | Baby spinach |
| 2 tbsp | Pumpkin seeds (pepitas) |
1. Heat oil in a large pot, add onion and garlic, cook until onion is translucent.
2. Add all ingredients minus spinach, and pumpkin seeds, bring to a boil and swimmer for 20 minutes or until split peas are tender, you may want to add more water at this point.
3. Add spinach and wilt.
4. Remove from heat, and blend with hand blender or transfer to blender and blend until smooth.
5. Place in bowls and top with pumpkin seeds.
*You can add 2 tbsp of Nutritional Yeast when you are blending the soup if you find it is too watery. This will provide extra protein and nutrients to the meal.
| Meat Alternative | 1.5 |
| Vegetables | 3.2 |
