Vegan Split Pea Soup - The Buddhist Chef

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Vegan Split Pea Soup

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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.)