Protein-packed, fiber-rich, and 100% plant-based to keep you warm and cozy all through soup season (which is every season).
Prep Time10 minutesmins
Total Time2 hourshrs
Course: Soup
Cuisine: American
Keyword: legumes, vegetarian
Servings: 4
Ingredients
2tablespoonsavocado oil
2cupsfinely diced yellow onion~2 medium onions
1½cupsfinely diced carrot~4 carrots
1½cupsfinely diced celery~4 stalks
1tablespoonminced garlic~4 cloves
2cupsgreen split peas
8cupsrich vegetable stock
1bouquetparsley, thyme and oreganoOR 1 tablespoon dried Italian seasoning
1bay leaf
1½teaspoonground cumin
1tablespoontamari
sea salt and black pepper to taste
4cupsbaby spinach
optional suggested garnishes: fresh or roasted green peas, toasted croutons, chopped fresh parsley and chives
Instructions
Sauté diced carrots, diced celery, diced onions, and minced garlic in avocado oil over medium heat in a very large soup pot.
Add split peas, broth, dried herbs, spices, and tamari to pot. Bring to a boil, reduce the heat, and simmer for 1½ hours or until split peas are soft and broken down.
Remove pot from heat and fish out the bay leaf. Taste and adjust seasoning with salt and pepper.
Place baby spinach and about 2 cups of hot soup in high power blender or food processor. Carefully blend spinach into soup until completely incorporated. Add more soup (or hot broth) to the blender if needed.
Pour blended soup back into pot and stir to combine.
Ladle soup into bowls. Garnish with roasted or fresh peas, soup croutons, or fresh chopped herbs if using.
Store leftover Vegetarian Split Pea Soup in an airtight container in the refrigerator for up to five days or freezer for two months. Re-heat on stovetop, adding a few tablespoons of broth to "loosen" frozen soup in the pot.