Incredibly easy one-pot nourishing vegan split pea soup

 It’s a delicious, healthy, textured vegan split pea soup made from an easy list of ingredients. it’s going to be your new favorite autumn recipe!

This is one of my favorite comfort soups of all time! It is hearty and warming, just like a big hug in one bowl. Main ingredient: split green peas!

This is also another recipe that is made just in one pot! I found that recipe a while ago on the tasty website. With a few adding this soup is really good.

Hope you give it a try! Let me know in the comments below if you did!

Benefits of split peas:

Split peas, whether green or yellow, are highly beneficial for your health. These dried peeled and split seeds of Pisum sativum are high in fiber, protein, and various vitamins and minerals but low in fats. They are commonly used to make split pea soup. You can get whole as well as split dried peas from a supermarket or a health food store.

One easy way to enjoy split peas is by making a split-pea soup, and you can make this delicious AND healthy AND vegan-friendly recipe and rip all the benefits.

There are 3 good reasons why you will like this simple vegan split pea soup:

Great amount of plant based protein

It is hearty and filling

Full of vegetables

Ingredients:

Don’t be put off by the seemingly long list. Most of it is just spices that you probably have already at home.

• Olive oil – it isneeded to sauté the vegetables but if you don’t use oil, imit it and use water.
• Veggies – for the basic flavor and heartiness, I am using yellow onion, carrots, celery and garlic.
• Vegetable broth – The veggies are simmered in a savory vegetable broth.
• Dried split peas– they give this soup a very gentle sweetness and that specific creaminess that’s incredibly delicious and comeforting!
• Seasonings. I to use dry herbs listed but if you don’t like some just omit it. However I recomend to try adding all of those spices for the flavour !
• Miso and tamari – adds delicious umami and saltines to this vegan split pea soup
• Salt + pepper. Necessary to make all of the flavors really pop!

How to make it:

• Mix your spices in a bowl and set aside
• Chop all your vegetables and fry them till soft
• Add all the spices that you prepared earlier and fry them for 30 sec till they become realy fragnant.
• Add the broth, tamari, miso, and water and bring to boil.
• Reduce the heat to simmer and add the peas and simmer for another 20 min.
• Add the potatoes and simmer till potatoes are cooked.
• Add the chopped parsley.

This soup matches beautifully with my homemade no kneed artisan bread. You can dip the crusty slice in this nourishing soup and just enjoy the comfort of this dish.

It also just happens to be vegan of course and gluten-free friendly.

storing:

Leftovers. can be stored in an airtight container and kept in your fridge for up to about 4 to 5 days.

Freezing. You can freeze this soup! It can be frozen for up to 3 months. To thaw, transfer the soup to the fridge to thaw overnight. Keep in mind that most likely need to add more liquid to the soup because it can thicken a bit when frozen.

Reference:

• https://www.livestrong.com/article/354682-health-benefits-of-green-split-peas/
• https://nutritionfacts.org/topics/split-peas/