Vegan Split Pea Soup
I'm obsessed with soups this time of year. Things get really busy pre-holidays and soups and stews are so easy to make in big batches and freeze for a quick convenient lunch or dinner on even the busiest day. Not to mention, they're a great way to load up on nutrients and they're really filling.
This particular soup is loaded with flavor! It's non-dairy creaminess warms and comforts you from the inside out. It's a must try even for the non-vegan/vegetarian.
1 cup dried split peas (green or yellow)
8 cups of vegetable broth
1 diced yellow onion
1 cup diced celery
15 cherry tomatoes halved
4 garlic cloves pressed
1 teaspoon dried thyme
1 cup frozen English peas
1 Tablespoon smoked paprika
1 bunch of thinly sliced kale or spinach
2 Tablespoons of finely chopped cilantro
1/2 teaspoon pink Himalayan sea salt
1/8 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 Tablespoons freshly squeezed lemon juice
Pour vegetable broth into a large stock pot and place over medium high heat. Add rinsed and drained dried peas and cook for about 30 minutes. Stir them occasionally to prevent sticking.
Next, add the onion, celery, tomatoes, garlic and thyme. Stir well and cook for about 15 minutes.
Add the frozen peas, smoked paprika, and kale or spinach and cook for an additional 15 minutes stirring frequently to avoid sticking. Add the remaining ingredients and stir well. Remove 2 cups of soup and blend until pureed. Add the puree back to your soup and serve hot.
Consider topping with vegan croutons and extra cilantro to make it even heartier and more flavorful!