Vegan Split Pea Soup
This is a vegan version of Split Pea Soup that is rich in flavor from the ingredients with an added kick from Thai Green Curry Paste. Top with roasted shiitake & potatoes and chives and you have a delicious & hearty winter soup!
Servings: 2 - 4 servings
Calories: 794kcal
Ingredients
- 1 tablespoon olive oil
- ½ onion diced
- 4 white/yellow carrots peeled and sliced
- 2 celery sticks sliced
- 2 garlic cloves chopped
- 1 cup green split peas rinsed and sorted*
- 40 ounces vegetable broth
- 2 bay leaves
- 3 red potatoes bite size cubes
- 1 package shiitake mushrooms sliced
- 1 lemon juiced
- 1 cup frozen peas
- ½ teaspoon green curry paste
- salt & pepper to taste
Instructions
- In a large pot**, add olive oil, carrots, celery, onion, garlic and sauté a few minutes. Add the green split peas, broth and bay leaves. Cook for 40 minutes or until the peas are softened and mushy.
- On a parchment lined baking sheet, roast the potatoes and shiitakes at 350° for approximately 20-30 minutes until crispy.
- Cook the frozen green peas in a separate pot if you want to use some as topping. Otherwise, add it to the large pot and cook with the soup.
- Skim the top of the soup, if any buildup. Transfer to a blender and puree.
- Transfer back to the pot to heat. Add the curry paste, 1 tablespoon (or more) of lemon and salt & pepper to taste (if desired). Ladle into bowls and top with potatoes, shiitakes and chopped chives.
Notes
* Sort thru the peas to make assure there aren't any pebbles in the batch.
* *Use an Instant Pot to reduce cook time. Heat first 5 ingredients in sauté mode for 5 - 7 minutes. Add the split peas, broth, bay leaves and cook under high pressure for 20 minutes.
Nutrition
Calories: 794kcal | Carbohydrates: 149g | Protein: 37g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 2435mg | Potassium: 3146mg | Fiber: 40g | Sugar: 30g | Vitamin A: 22546IU | Vitamin C: 97mg | Calcium: 175mg | Iron: 9mg