Vegan Split Pea Soup
This recipe is organic and gluten-free.
Equipment
- Sprouting kit. (optional)
Ingredients
- 8 cups filtered water.
- 2 cups split green peas. (16 ounces)
- 1 cup sweet peas.
- 3/4 cup carrots. (chopped)
- 2 med potatoes. (twice-baked unpeeled)
- 1/2 cup celery. (chopped)
- 1 cup onions. (chopped leeks & reds)
- 3 cloves garlic. (minced)
- 2 cups mixed greens.
- 1/2 cup vegan sausage. (optional)
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp rosemary
- 1/2 cup parsley.
- 1 tsp pink salt.
- 1 tsp black pepper.
- 1 tsp grains of paradise.
- 1 tbsp garlic powder.
- 1/4 cup nutritional yeast.
- 1/4 cup Bragg Liquid Aminos.
- 1/4 cup vegan cream. (optional)
- 1 cup croutons.
Instructions
- Soak peas overnight and rinse, or sprout for 2-4 days. Clean, prep, and chop all the veggies.
- In a large soup pot combine the peas, water, and a splash of salt. Bring to a boil, then reduce heat and simmer for an hour, adding more water if needed.
- Stir in all the remaining ingredients except the croutons, cream, nutritional yeast, and greens, and simmer until tender—up to an hour longer—adding more water if needed.
- Add the greens, yeast, and optional cream at the end to taste. Top with croutons and fresh herbs.
Nutrition
Calories: 295kcal
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