One Pot Vegan Split Pea Soup That Doesn't Suck
This smokey Vegan Split Pea Soup is made in one pot using only 10 ingredients. Vegan, GF, RSF, GrF, FF.
Servings: 4 servings
Ingredients
- 1 fresh bay leaf
- 5 cloves garlic minced
- 4 large carrots washed, peeled and sliced in ¼ inch slices
- 4 large stalks celery coarsely chopped
- 1 med white onion chopped
- 16 oz package split peas rinsed in fine colander
- 1 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon sea salt to taste
- 0.5 teaspoon ground black pepper to taste
- 4 cups organic vegetable broth divided
- 2-4 cups filtered water as needed as liquid dissipates during cooking
- 4 sprigs fresh rosemary for topping
- 1 tsp Xanthum gum or corn starch (optional) mixed thoroughly with ¼ cup of hot soup liquid)
Instructions
- In a large wok over medium heat, add ¼ cup vegetable broth and bay leaf. Simmer until the bay leaf releases a flavorful aroma, usually about 2-3 minutes. Add more vegetable broth as needed.
- Add garlic and onion and cook until onion is translucent. Discard bay leaf.
- Add cumin, coriander and cayenne pepper. Stir until well-blended. Add carrots and celery and cook for about 5 minutes until veggies start to soften. Don't overcook.
- Add the rest of the veggie broth and split peas. Bring to a boil. Reduce heat and simmer until veggies are fork-tender. To thicken soup naturally, once they are tender, mash some with a fork or potato masher. Add filtered water as needed when liquid starts to dissipate.
- If you prefer a thicker soup, use a fork to mix 1 teaspoon xanthum gum or corn starch with ¼ cup hot soup liquid until all lumps are gone. Remove soup from heat and slowly add liquid stirring constantly.
- Ladle into bowls. Top with sprigs of fresh rosemary. Serve immediately with your favorite crusty bread and vegan butter.