Fall Renewal Soup

This healthful and delicious soup is a great way to start the fall season and to boost your immune system before the cold and flu season starts. I think we can use a little renewal every season, so I make this soup often. It’s loaded with protein, fiber, iron, and vitamin A, and the kale, cauliflower, and broccoli lend important cruciferous power that may protect us from many cancers. The drizzle of organic flax oil brings yet another powerful immune booster, from the omega-3 fatty acids.


  • 1 pound green split peas, picked over for stones and rinsed
  • 1 large sweet onion, coarsely chopped
  • 4 cloves garlic, sliced
  • 4 medium carrots, coarsely chopped
  • 1 bunch Italian flat-leaf parsley, coarsely chopped
  • Sea salt
  • Pepper
  • 1 bunch kale, thick stems and ribs removed, leaves torn into small pieces
  • 4 tablespoons canola oil
  • 1 head cauliflower, core removed and florets cut into small pieces
  • 1 bunch broccoli, stems removed and saved for another dish, florets cut into small pieces
  • 8 large basil leaves
  • organic flax oil, if desired


  1. Bring 4 quarts of water to a boil in a covered pot over high heat. When the water reaches a boil, add the split peas, onion, garlic, carrots, parsley, a little sea salt and pepper, the kale, and the canola oil. Reduce the heat to medium and cook at a medium boil, covered, for about 40 minutes, stirring frequently, until the peas have broken down.
  2. Add the cauliflower and the broccoli. Tear the basil leaves into pieces and add to the soup. Stir well to combine. Cover and continue to cook at a medium boil (the soup will return to a boil after about 5-8 minutes), stirring frequently for about 15 minutes, until the cauliflower is tender to your preference. Taste for seasonings.
  3. When serving, ladle into bowls, then drizzle each bowl with a teaspoon of organic flax oil.