Vegan Split Pea Soup
This vegan split pea soup is so tasty you'll want to have it every day. It's a simple recipe made with healthy and nutritious ingredients!
Servings: 8
Calories: 206kcal
Ingredients
- 2 tablespoon extra virgin olive oil
- 2-4 cloves of garlic sliced
- 1 medium onion chopped
- 2 celery stalks chopped
- 1 large carrot chopped
- 1 pound dried green split peas picked over and rinsed
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 cups vegetable stock or water
- 2 tablespoon fresh parsley optional, for garnish
Instructions
- Add the oil to a large pot and when it’s hot, add the veggies (garlic, onion, celery, and carrot). Cook over medium-high heat for 5 minutes or until they start to golden brown, stirring occasionally.
- Incorporate all the remaining ingredients (except the parsley), stir, and bring to a boil. Then cover and simmer for about 1 hour or until peas are tender, stirring occasionally.
- Remove the bay leaves, pour it in a bowl, and serve your vegan split pea soup immediately with some fresh parsley on top (optional) or with some vegan protein like baked tofu, tempeh bacon, or roasted chickpeas.
- Keep the leftovers in an airtight container in the refrigerator for up to 1 week.
Notes
- Feel free to customize your soup with any type of oil, salt, or dried or fresh herbs.
- To make this vegan soup I decided to use vegetable stock because it enhances the flavor of this dish. However, water is okay too.
- Although it is not necessary, you could blend your soup using an immersion blender.
- Feel free to add any veggies or spices you have on hand.
Nutrition
Serving: 1serving | Calories: 206kcal | Carbohydrates: 36.4g | Protein: 13.2g | Fat: 5g | Saturated Fat: 0.5g | Sodium: 310mg | Fiber: 11.9g | Sugar: 2g