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

1. In a stockpot, sauté the onions, and garlic in sunflower oil on medium high heat. Stir often, to prevent them from burning.
2. 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.
3. Cover the pot and bring to a vigorous boil. Then, turn the temperature down to a simmer (low boil), and cover.
4. 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.
5. Add salt and freshly ground black pepper to taste, 1/4 cup lemon juice to the soup stirring it in well.
6. Remove the bay leaves.
7. 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.
8. 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!