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🍲Making Linda Tyler’s recipe in her ebook from the Vegan Health Bundle.

4-WEEK ANTI-INFLAMMATORY MEAL PLAN
Linda Tyler
www.graciousvegan.com

Grocery lists and meal-prep plans for each week. Learn about chronic inflammation and how diet can make a major difference while enjoying 20 delicious recipes using anti-inflammatory superstars
Regular Price • $8.99

THANKS Linda for letting me try your recipe and share it here 🙏

Creamy Curry Split Pea Soup
Makes 6 servings

Make cashew milk. Blend the cashews and water on high for 30 seconds or longer, until the cashews are dissolved. (If you do not have a high speed blender, soak the cashews for 2 hours or pour boiling water over them and soak for 20 minutes, then drain). Set aside.

1⁄4 cup raw cashews 1 cup water

Make the soup. Add the following ingredients to a Dutch oven or soup pot, bring to a boil, reduce the heat and simmer for about 60 minutes, partly covered, stirring every 15 minutes or so, until the peas are tender.

5 cups vegetable broth
11⁄2 cups dry yellow split peas
1 medium onion, diced (about 11⁄2 cups dice) (red, yellow, or white onion)
2 cloves garlic, finely chopped
2 teaspoons finely chopped fresh ginger
1 tablespoon coriander
11⁄2 teaspoons ground cumin
1⁄2 teaspoon turmeric
1⁄4 teaspoon garam masala
1⁄4 teaspoon red pepper flakes

Finish the soup. Add the following ingredients and stir over medium heat for a few minutes until the greens are wilted and the thickness of the soup is to your liking.

The cashew milk
1 (141⁄2-oz.) can diced tomatoes (fire-roasted or regular)
11⁄2 cups (packed) baby kale or spinach
1⁄4 cup chopped fresh cilantro
2 tablespoons tomato paste
1 teaspoon salt (or to taste)

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