Now that Labour Day is behind us, the leaves are starting to turn their beautiful fall colours, the mornings are cool and dewy, and we tend towards comfort foods such as soups and stews, I thought it would be very appropriate to share my favourite vegan soup recipe. This recipe is for Vegan Split Pea Soup filled with protein and fiber and low in calories and fat. It is delicious served with a nice organic whole grain bread and a side salad. You won’t be disappointed.
2 cups organic split peas, rinsed
8 cups fresh spring water or organic low sodium vegetable stock
1 medium organic yellow onion, diced
2 medium organic yellow potatoes diced (no need to peel them)
3 organic garlic cloves, minced
2 organic carrots, diced
2 organic celery stalks, diced
1 teaspoon each of dried basil, dried marjoram, dried parsley
1/4 teaspoon each of dried mustard and black pepper
Season with more pepper and himalayan salt as per taste.
Place all ingredients excluding the salt and pepper into a large pot.
Bring the ingredients to a simmer . Cover and cook on medium low until the peas and veggies are tender approximately 1 hour. Stir the soup once in a while and keep an eye on the water/stock making certain that it hasn’t cooked out.
Add salt and pepper as per your personal taste.
This soup will be thick and a mushy “stick to your ribs” texture.
I have made this soup in my slow cooker as well, leaving it to simmer all day and be good and ready by dinner time.
Add this recipe to your fall/winter “GO TO” list of favorites. You will love it.