Split Pea Soup
A comforting and nutritious split pea soup, packed with protein and fiber, perfect for busy families looking for an easy meal.
Ingredients
Main Ingredients
- 1 cup Dried Split Peas The star of the show; packed with protein and fiber.
- 8 cups Vegetable Broth Adds depth and savory flavor to the soup.
- 2 tablespoons Olive Oil Enhances richness and aids in sautéing vegetables.
- 1 medium Onion Provides a sweet, aromatic base flavor.
- 3 cloves Garlic Infuses the dish with warmth and zest.
- 2 medium Carrots Adds natural sweetness and color.
- 2 medium Potatoes Contributes creaminess and satisfaction.
- 1 teaspoon Smoked Paprika Imparts a hint of smokiness, enhancing the overall taste.
- 1 teaspoon Dried Thyme Offers a subtle herbal note that complements the peas.
- to taste Sea Salt & Black Pepper Essential for seasoning to taste.
- 2 leaves Bay Leaves Introduces a warm, aromatic essence.
- for garnishing Fresh Parsley Adds freshness to the dish.
- 2 slices Vegan White Bread To make croutons for a delightful texture on top.
Instructions
Preparation
- Rinse the split peas thoroughly under cold water until the water runs clear.
- Soak dried split peas in water for at least 4 hours or overnight to reduce cooking time.
- Dice the onion and mince the garlic, setting them aside for later.
- Slice the carrots and dice the potatoes, keeping everything handy for the cooking phase.
Cooking
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onion and minced garlic, sautéing for about 5 minutes until softened and fragrant.
- Add the sliced carrots and diced potatoes, cooking for an additional 3 minutes.
- Pour in 8 cups of vegetable broth, then add the rinsed split peas, bay leaves, thyme, smoked paprika, sea salt, and black pepper.
- Bring the soup to a boil, then reduce the heat to low and cover the pot.
- Simmer for about 40-45 minutes, stirring occasionally, until the peas and vegetables are tender.
Serving
- Remove the bay leaves, and season the soup with additional salt and pepper to taste.
- If you prefer a creamier texture, use an immersion blender to purée the soup to your desired consistency.
- Serve hot, garnished with fresh parsley and homemade croutons made from cubed vegan bread tossed with olive oil and seasonings.
Notes
Swap the vegetable broth for low-sodium broth if you’re watching your salt intake. For enhanced flavor, let the soup cool, then refrigerate overnight and reheat the next day. Double the recipe for savvy meal prep and freeze portions for busy nights.