Easy Split Pea Soup with Smoked Tempeh
Ingredients
- 1 cup yellow split peas, uncooked & rinsed
- 4 cups vegetable broth
- 1 large potato, chopped
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 3 cloves of garlic, roughly minced
- 1 tbsp miso paste dissolved in 1/2 cup boiling water
- 1/2 tsp dried marjoram
- 1/4 tsp fennel seed
- A big pinch of salt & pepper
- 1 tbsp olive oil
- 1 package of smoked tempeh
Preparation
Heat oil over medium heat in a large soup pot.
Add vegetables and cover until soft, about 5 minutes.
Add split peas, spices, broth and miso paste dissolved in water.
Cover and bring to boil.
Once boiling, reduce heat to low and simmer covered for 1 hour.
While soup is cooking, heat 1/2 tablespoon olive oil in a frying pan over medium heat.
Crumble smoked tempeh and add to hot pan.
Stir around every few minutes and cook until crispy.
Once soup is done, remove from heat and blend with an immersion blender until smooth.
Ladle into bowls and top with smoked tempeh crumble.
