Vegan Split Pea Soup
Description
Delicious and hearty, this Vegan Split Pea Soup cooks low and slow for a perfect lunch or dinner. This recipe is ideal for meal prep, easy to make, naturally gluten-free, healthy, budget-friendly and taste amazing.
Rich in dietary fiber and protein, yellow split peas offer many nutritional benefits.
Ingredients
| 3 tbsp vegetable or olive oil |
| 1 medium onion diced |
| 2 rib celery diced |
| 2 carrots peeled and diced |
| 8 cups vegetable broth 2 litters |
| 1 1/2 cups dried yellow split peas, rinsed 300 g |
| 1 tsp dried savory |
| 3 bay leaves |
| 1 tbsp miso (optional) |
| Salt and pepper, to taste |
Directions
- 1
- In a large soup pot or Dutch oven, heat the oil over medium heat. Add onion, celery and carrots. Cook, stirring regularly, until softened, about 10 minutes.
- 2
- Stir in vegetable broth, split peas, dried savory, bay leaves and miso (optional).
- 3
- Bring to a boil, then reduce heat, cover and simmer, stirring occasionally, until peas are very soft and soup is thickened, 1 1/2 hour.
- 4
- Add salt and pepper to taste.
- 5
- *Note: If you prefer a thicker soup, you can blend a bit of the soup with an immerersion blender or blender. Just do a quick blend (or blend just a cup of the soup, so that you don't end up pureeing the soup. You want it to be chunky still.)
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