Vegan Split Pea Soup
Ingredients
- 1 lb split peas
- Water to cover by 3 inches
- 4 cloves garlic
- 1 onion
- 2 tsp olive oil
- 4 stalks celery
- 4 carrots
- Half a butternut squash (peeled and deseeded)
- Salt
- Pepper
- 1 Tbsp ground turmeric
- 1 tsp smoked paprika
- 1 tsp salt
- 1/4 cup frozen peas
- 1 cup baby spinach
Garnish
- Brussels sprouts
- Carrots
- Ginger
- Maple syrup
- Crushed red pepper
- Black pepper
- Fresh mint
- Olive oil
Preparation
Rinse 1 pound of split peas several times, then place them in a pot with water to cover plus three inches and bring to a boil.
Sauté 4 cloves of garlic and one finely chopped onion in 2 teaspoons of olive oil until browning.
Add 4 finely chopped celery stalks, 4 peeled and chopped carrots, and the bottom half of a peeled and deseeded butternut squash. Season with salt and pepper, and cook for 10-15 minutes until the vegetables have some color.
Add the sautéed vegetables to the pot with the split peas, then add 1 tablespoon of ground turmeric, 1 teaspoon of smoked paprika, and 1 teaspoon of salt. Bring to a boil and then simmer, stirring often, for about 20 minutes more until the peas achieve a silky soft consistency.
Finally, stir in 1/4 cup of frozen peas and 1 cup of baby spinach. Top with crushed red pepper, herbs, and black pepper.
Garnish
Roast Brussels sprouts and carrots with ginger and maple syrup until tender.
Use the roasted vegetables as garnish along with crushed red pepper, black pepper, fresh mint, and a drizzle of olive oil.
Notes
This recipe is inspired by Sara from @betterfoodguru and serves 8-10 people with a prep time of 10 minutes and cook time of 50 minutes. For additional details, refer to the original source.
