Vegan Split Pea Soup I The Buddhist Chef
Delicious and hearty, this Vegan Split Pea Soup cooks low and slow for a filling soup, perfect for lunch or dinner. This recipe is perfect for meal prep, easy to make, naturally gluten-free, healthy, budget-friendly and taste amazing.
Rich in dietary fiber and protein, yellow split peas offer many nutritional benefits.
Vegan Split Pea Soup
3 tbsp vegetable oil
1 medium onion diced
2 rib celery diced
2 carrots peeled and diced
8 cups vegetable broth 2 litter
1 1/2 cups dried yellow split peas rinsed (300 g)
1 tsp dried savory
1 tbsp miso
Salt and pepper, to taste
In a large soup pot or Dutch oven, heat the oil over medium heat. Add onion, celery and carrots. Cook, stirring regularly, until softened, about 10 minutes.
Stir in vegetable broth, split peas, dried savory and miso (optional).
Bring to a boil, then reduce heat, cover and simmer, stirring occasionally, until peas are very soft and soup is thickened, 1 1/2 hour.
Add salt and pepper to taste.
*Note: If you prefer a thicker soup, you can blend a bit of the soup with an immerersion blender or blender. Just do a quick blend (or blend just a cup of the soup, so that you don’t end up pureeing the soup. You want it to be chunky still.)
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