Whiteley Creek Homestead

I sprouted split peas…

 
and made soup from them. Sprouted peas don't produce the smooth, creamy consistency of traditional split pea soup, but the texture is a nice change. If you prefer creaminess, you can press the cooked soup through a sieve… or whirl cooked, cooled soup in a blender.

According to The Complete Sprouting Cookbook by Karen Cross Whyte copyright 1973, "Scientists have found that as the seed germinates, many changes occur inside that increase the nutritional quality of the seed." So, to shake things up a bit, try making a pot of soup with sprouted whole or split peas or lentils.