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
- Rinse and chop the produce accordingly.
- 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.
- 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.
- Using an immersion blender, blend until smooth.
- Season with salt and pepper to taste.
- Serve with roasted potatoes and garnish as you like. Enjoy!