April 30th, 2024
Recipes
Vegetarian Split Pea Soup
Valentina P
- Difficulty
•
- Time 60"
Vegetarian Split Pea Soup made with split peas, carrot, potato, and celery. Creamy and super comforting.
How To MakeDiet Type: Plant-based
Shopping List
- 6 to 8 cups water (or vegetable broth)
- 1 cup dry split peas
- 1 large carrot, sliced
- 2 celery stalks
- 1 small yukon gold potato (or extra parsnip)
- 1/2 onion, diced
- 2 tablespoons olive oil (Note 1)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt (reduce if using salted vegetable broth)
Instructions
- Step 1: Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for 5 minutes, or until softened. Add the carrots, celery, and potato. Cook for 1 more minute.
- Step 2: Add the peas, 6 cups of water or broth, salt, and cumin to the pot and bring to a boil. Simmer the soup, with a partially covered lid, for 45 to 60 minutes. Keep an eye on the pot in case the liquid overflows. Add more water, 1 cup at a time, if needed to prevent sticking. It will be ready when the peas have mostly broken down and are cooked through.
- Step 3: Purée several ladles of the soup (or all of it) until creamy. Stir the pureed soup back in. Add more water or broth to reach your preferred consistency. The soup will continue to thicken as it cools.
- Serve: Grab a bowl and enjoy.
Recipe Notes
Note 1: To make this an oil-free soup, skip Step 1 and add all of the vegetables directly to the peas and water in Step 2.
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What you should eat next
Vegetarian Split Pea Soup
PT1H 6 to 8 cups water (or vegetable broth) 1 cup dry split peas 1 large carrot, sliced 2 celery stalks 1 small yukon gold potato (or extra parsnip) 1/2 onion, diced 2 tablespoons olive oil (Note 1) 1/2 teaspoon ground cumin 1/2 teaspoon salt (reduce if using salted vegetable broth) Gluten Free Vegan 4 Servings
Ingredients:
