Anyone else need a bit of a reset to their digestive system this month? My consumption of cookies in December was a bit over the top. Well, more than a bit, but never mind. Let’s look forward, to this Split Pea, Barley and Spinach Soup.

This soup is a body-cleansing powerhouse. A mere 1/4 cup of green split peas contains 12 grams of both fibre and protein. Barley rings in at 8 grams of fibre and 6 grams of protein per 1/4 cup. Make sure you buy pot barley and not pearl barley. Pot barley is not hulled, meaning it still has the outer layer and is considered a whole grain. I suggest cooking the barley separate from the soup, and mixing it in at the end, so that it does not overcook. You want a bit of chew to your barley.

This soup also contains an entire 5-ounce box of spinach. In addition to the nutrients spinach provides, it also helps the split pea soup have a prettier green colour. Although, I will admit to a bit of editing to the green colour of this soup.

Leeks, carrots and celery form the base of this soup. I used vegetable broth, but chicken stock could also be used. I spiced things up a bit with some red pepper flakes, thyme and bay leaves. I like to finish the soup with a drizzle of yogurt and a sprinkle of crispy fried shallots, entirely optional, but very delicious.