Vegan Split Pea Soup - Take Part
Vegan Split Pea Soup
Ingredients
- 4 tablespoons sunflower oil
- 1 medium onion, diced
- 2 cloves garlic, finely chopped
- 6-9 cups of water
- 3/4 cup grated carrots
- 1 stalk celery, coarsely chopped
- 2 cups of rinsed green split peas
- 2 bay leaves
- 1/4 teaspoon thyme
- 1/2 teaspoon salt
- 1 cube vegan bouillon
- Salt and freshly ground black pepper, to taste
- Chives, finely chopped
- 1/4 cup lemon juice
- 1 small tomato, diced
- Pinch of paprika (optional for added smoky taste)
Directions
- In a stockpot, sauté the onions, and garlic in sunflower oil on medium high heat. Stir often, to prevent them from burning.
- Once golden brown, add 5 cups of water, rinsed peas, two bay
leaves, thyme, 1/2 teaspoon salt and 1 vegan bouillon to the pot. I like
the Harvest Sun Low sodium vegan bouillon but any vegan bouillon you
like will do. Add the carrots and celery.
- Cover the pot and bring to a vigorous boil. Then, turn the temperature down to a simmer (low boil), and cover.
- After 35 minutes if a significant amount of water has evaporated,
boil 1-4 cups of water in a kettle and add it to the pot. Allow the soup
to simmer for another 10 – 20 minutes or until the peas are soft. They
should be no sign of firmness. Check this by tasting the soup
periodically.
- Add salt and freshly ground black pepper to taste, 1/4 cup lemon juice to the soup stirring it in well.
- Remove the bay leaves.
- Ladle the soup into bowls. Garnish each with chopped fresh chives,
diced tomato and a pinch of paprika. The tomato and lemon juice give it a
bright quality, which provides a good foil for this otherwise earthy
soup.
- I make sure to set the table with salt shaker, pepper grinder,
chopped chives, paprika and lemon juice so that each can adjust to
taste. Serve with a dark pumpernickel, rye or multi-grain bread. Enjoy!
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