Vegan Split Pea Soup

Vegan Split Pea Soup

Cook and Prep Time: 45-60 minutes

Serves: 6-8

You Need

  • 2-2 ½ cups Split Peas
  • 1 Yellow Onion, diced
  • 2-3 Carrots, diced
  • 2-3 Celery Stalks, diced
  • 6-8 cloves Garlic, sliced
  • 1 Leek, sliced
  • 3 Yukon Gold Potatoes
  • 5-6 cups Vegetable Stock (add more if needed)
  • 1 Bay Leaf
  • 1 t Ground Cumin
  • 2 t Ground Coriander
  • 1 t Dried Thyme
  • 1 t Smoked Paprika
  • 2 t Garlic Powder
  • Salt & Pepper, to taste

For Garnish

  • Chopped Parsley
  • Nutritional Yeast
  • Lemon Wedge

DIRECTIONS

  1. Rinse and chop the produce accordingly. 
  2. Set a large pot to medium-high heat.  Once hot, add the leeks, onions, carrots, celery, potatoes, and garlic.  Cook for 6-7 minutes, adding water if needed.  Cook until the onion has browned.
  3. Add the split peas, spices, vegetable stock, and bay leaf.  Bring to a boil, then reduce heat to a simmer.  Cover and cook for about 40-50 minutes, until the peas have softened.
  4. Using an immersion blender, blend until smooth.
  5. Season with salt and pepper to taste.
  6. Serve with roasted potatoes and garnish as you like.  Enjoy!

White Bean & Harissa Stew

White Bean & Harissa Stew


Cook and Prep Time: 35 minutes
Serves: 4-5 bowls

You Need


• 1 large can Cannellini Beans, rinsed and drained
• 4 cups Vegetable Broth or Water
• 1 large can Crushed Tomatoes
• 1 Yellow Onion, diced
• 1 head Garlic, minced
• 3 Carrots, diced
• 3 stalks Celery, diced
• 1 bunch Baby Spinach, stems removed
• 1 tbsp. Tomato Paste
• ¼ – ½ cup Harissa Paste (depending on how spicy you want it)
• 1 tbsp. Smoked Paprika
• 1 tsp. Thyme
• 1 Lemon, juiced
• Salt, to taste
• Black Pepper, to taste
• Olive Oil or Vegetable Stock, for sautéing

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a pot to medium heat. Once hot, add 1 tbsp. olive oil. Then, add carrots, celery, and onion. Cook until onion is translucent, stirring occasionally to avoid burning, 4-5 minutes.
  3. Add garlic, and cook until fragrant, about 1 minute more.
  4. Add tomato paste, harissa, and lemon juice, and stir until combined evenly.
  5. Then, add cannellini beans, and toss to combine. Then, add vegetable stock and crushed tomatoes. Add spices, and bring to a boil. Once boiling, reduce heat to a simmer.
  6. Simmer for 10-15 minutes, and adjust seasonings to taste.
  7. Remove from heat and add spinach. Stir until wilted, 1-2 minutes.
  8. Place soup in serving bowls. Top with extra harissa and chopped parsley and basil. Enjoy!

Vegan Root Vegetable Soup

Another flexible recipe here. You can use a variety of different vegetables here as susbtitutions. Today, we stuck with some soup basics, like carrots and celery

You can check out the YouTube video below!

Cook and Prep Time: 60 minutes

Serves: 6

You Need

  • 1 head Cauliflower, chopped
  • 3-4 Sweet Potatoes, chopped
  • 5-6 Carrots, chopped
  • 5-6 stalks Celery, chopped
  • 5-6 cups Vegetable Stock OR Water (add more if needed)
  • 1 Yellow Onion, chopped
  • 1 head Garlic, chopped
  • 3 tbsp. Fresh Ginger, chopped
  • 2 Turnips, chopped
  • 1 large can Cannellini Beans, rinsed and drained
  • Salt, to taste
  • Black Pepper, to taste
  • 3 tbsp. Curry Powder
  • 1 tbsp. Cumin
  • 1 tbsp. Allspice
  • 1 tbsp. Cinnamon
  • 1 tbsp. Cloves
  • 1 tbsp. Garlic Powder
  • 2 tbsp. Olive Oil

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a large pot to medium heat.  Once hot, add olive oil.  Then, add garlic, onion, and ginger.  Cook for 4-5 minutes, until onion has softened, stirring occasionally to avoid burning.
  3. Add carrots and celery, and stir to combine.  Cook until slightly softened, 4-5 minutes more.
  4. Add turnips, sweet potatoes, and cannellini beans.  Toss to combine and cook for 2-3 minutes. 
  5. Add vegetable stock.  Add enough liquid to cover all the vegetables. 
  6. Add spices and bring mixture to a boil.  Once boiling, cover and reduce to a simmer.  Cook until all vegetables can be cut with a fork, 25-30 minutes.  Season with salt and pepper to taste.
  7. Remove soup from heat.  With an immersion blender, blend the soup thoroughly.  Alternatively, you can add portions of the soup to a blender, and pulse until smooth.
  8. Plate soup.  Garnish with scallion greens, sesame oil, or sesame seeds.  Enjoy!