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Perfect Vegan Pea Soup

Perfect Vegan Pea Soup
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This is a classic split pea soup recipe with heaps of peas simmering alongside red potatoes and carrots. The peas are the stars here in their purest form. A low and slow sauté of onion and garlic builds depth of flavor.

Ingredients

Scale
  • 1 yellow onion, diced
  • 2 large cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 2 cups carrots, diced
  • 2 cups red or white potatoes, unpeeled and chopped
  • 1 pound dried split green peas (2¼ cups), rinsed
  • 8 cups low sodium vegetable broth
  • Salt and pepper to taste

Instructions

  1. Add olive oil to a large pot (at least 6-quart) over medium heat. Add onions, garlic, oregano, salt and pepper and sauté until the onions are soft and translucent, 15 minutes.
  2. Add the bay leaf, carrots, potatoes, split peas, and veggie broth to the pot. Stir to combine.
  3. Bring to a boil, then reduce heat and simmer uncovered for 45-55 minutes, until peas are soft. Make sure you have several bubbles going in your pot or the peas might take longer to soften.
  4. Remove bay leaf. Place 2 cups of soup in a high speed blender (fill only halfway and vent lid). Puree until smooth and return to pot.
  5. Taste and add additional sea salt and black pepper if needed. Serve hot.

Notes

  • Fifteen minutes is a long time to sauté an onion, but don’t rush this step – you’ll taste the difference in the final soup.
  • Soup will thicken as it cools. Add water or broth in tablespoon increments to thin when reheating.
  • Check dried peas for small stones before rinsing.
  • For creamier soup, blend 3 cups. For chunkier texture, blend only 1 cup.
  • Store in refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Find it online: https://www.benefitiany.com/perfect-vegan-pea-soup/