Spring Garlic Scape Split Pea Soup

Garlic Scape Split Pea Soup with Caramelized Onion, Almond and Crouton Topping

Serves: 4-6



  • 1-3 garlic scapes harvested mid-June in northern climates
  • 1.5 Cups dried split green peas
  • 6 Cups broth (I recommend a home-made kitchen scrap broth or bone broth)
  • 1 TBS each of freshly ground fennel seeds, coriander seeds, and cumin seeds
  • Himalayan Sea Salt and freshly ground black pepper to taste
  • Optional: 1 TBS cream/serving


  • Bring peas, spices, garlic scapes and broth to boil, let simmer until peas are fully cooked
  • Optional: puree in part or in full
  • Add more liquid, salt/pepper if necessary



  • 1/2 loaf of day old bread chopped into crouton sized pieces
  • 1/2 red onion thinly sliced
  • 1-2 handfuls Organic almonds
  • 1 TBS Organic Coconut Oil
  • 1 tsp each of cinnamon, nutmeg and cloves
  • Optional: 1 TBS warm ghee or olive oil/serving


  • Heat oil in pan
  • Add spices and cook one minute until aromatic
  • Add onion and cook another 1-3 minutes
  • Add almonds (whole or chopped)
  • Cook until almonds begin to darken, but not char
  • Toss in bread until lightly coated with oil and begin to brown

Serve each bowl or cup of soup (optional: add 1 TBS cream), topped with a large spoonful of crouton mixture (optional: add drizzle of ghee or oil). Place a single bitter green (like mustard greens or kale) or a spout to each bowl. Enjoy:)