Easy Peasy Split Pea Soup
1 large sweet onion, chopped
1 large sweet potato, peeled and finely chopped
2 medium carrots, finely chopped
2 tablespoons olive oil
2 cartons (32 ounces each) lower-sodium chicken broth
1 cup water
1 pound dried split peas
1 ham hock
2 bay leaves
1 tablespoon dried parsley
Dried thyme, kosher salt and fresh ground pepper
In a Dutch oven, saute the onion, potato and carrots in oil until tender, add a bit more oil if pan seems dry. Stir in broth and water. Rinse peas and add to the soup. Add the ham hock, bay leaves and parsley. Season with a good pinch of thyme and salt and pepper to taste.
Bring to a boil. Reduce heat and simmer, partially covered, for 1 hour or until peas are tender. Cool slightly and remove ham hock and bay leaves. Remove any meat from the hock and stir back into the soup. Serve with baguette slices and butter.
3/4 cup Silk vanilla coconut milk or milk of your choice
1/2 cup plain yogurt (Mountain High or Stoneyfield)
2 cups baby spinach
Sprinkle of cinnamon
Place all ingredients in a blender and process until smooth. If you like, you could blend with ice as well. I found the coconut milk in the dairy case by the almond and soy milk. It's very delicious (it's a more drinkable version than canned coconut milk). I love coconut, so I had to try it.. I've also tried almond milk, but I was not a fan of the texture or the fact that it didn't taste like almonds.. But this, looks just like milk and tastes like coconut - perfect!