Yellow Split Pea Soup (vegan)

  • It’s Fall and that means I feel like making soup every week!!! So…I might just do that 🙂
  • Behold…week 1 of soup season:
  • Vegan split pea soup

I have posted a split pea soup recipe before but it used bacon and butter so I wanted to tweak it to be even more delicious while following a plant-based approach. The result is DELICIOUS!! I use my immersion blender to help give the soup a “creamy” texture and the flavors are so simple but so, so tasty…especially with a big chunk of crusty bread to dip into it!

  • One day I even ate some leftovers with some steamed broccoli tossed in! Another day, I tossed in spinach! You can be creative with a soup this simple ❤
  • Did I mention it is SUPER EASY to make? Well, it is! Simple, delicious, versatile, AND healthy…come on. Make this ASAP!!
  • **I love the color of yellow split peas. But you can totally use green if you prefer**
  • INGREDIENTS:
  • •1lb of yellow split peas
  • •4-5 carrots
  • •2-3 stalks celery
  • •1 onion
  • •2Tbs garlic, minced
  • •1Tbs olive oil
  • •½ bag of frozen corn (NOT canned!)
  • •6 cups water or veggie broth
  • •Vegetable bouillon (if using water)
  • •Seasonings to your liking (I just used salt & pepper)

DIRECTIONS:

Rinse your split peas thoroughly and set aside for now.

  • Slice up onion, carrot, and celery and saute in olive oil  until beginning to soften. +/-5-7 minutes usually does the trick. Set pan aside
  • In a large stock pot, add water or broth, split peas, seasonings, bouillons (if using water), and garlic.
  • Bring to a boil, reduce heat and cook on medium for 30 minutes or until peas are soft and start to fall apart.
  • Add in all the veggies including the corn and cook for another 5-10 minutes.
  • I use my immersion blender to blend the soup about 50%. I like some chunks left but like the texture of the soup better slightly blended…makes it feel “creamier”. You can also blend the soup in batches in a standard blender. (Be sure you dont fill it too much, and just loosely hold the lid on with a towel over it to avoid a messy disaster!) BUT, you can also simply skip the blending step if you like.
  • **You may need to add some additional water if you like yours “soupier”**
  • Stores in the fridge for a good solid week. And freeze great too so I like to double the recipe and freeze half!!
  • Eat. Enjoy. Love.
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