Looking for a simple and easy soup to have for your lunches?
Check out this delicious green split pea soup.
Flavorful and easy, this soup takes under one hour to cook from scratch.
As it's suitable for freezing, I recommend to double the ingredients to enjoy the leftovers during the week. Let's dive in!
- 1 onion
- 1 celery stick
- 1 carrot
- 4 garlic cloves
- 1 lb (~450 g) green split peas (soaked overnight or at least for a few hours)
- 1.5 tsp dry thyme
- 2 Bay leaves
- 4-5 cups vegetable stock
- 1 tsp liquid smoke (optional)
- Salt to taste (optional)*
- Spinach (optional)**
- Add chopped onion, celery and carrot to the pan. Use some water or oil to saute for a few minutes until the onion will be translucent.
- Add crushed garlic and after a couple of minutes stir in thyme, split peas, vegetable stock and Bay leaves. Cook for about 20-30 minutes*** until split peas will be soft.
- Cool down and blend. Add liquid smoke to taste.
- Serve sprinkled with herbs (parsley or coriander) and toasted nuts or seeds. It also tastes great with marinated and baked tofu or tempeh.
*If vegetable stock is salty enough, there is no need to add additional salt.
**Add 2-3 cups of fresh spinach at the end of cooking. The leaves will get soft after 1-2 minutes. Blend everything.
***Cooking time will depend on how long beans were soaked.
This recipe was created after combining ingredients usually used in split pea soup.
Traditionally cooked with some animal ingredients this recipe is completely cruelty-free and smoky flavor is achieved by adding liquid smoke to taste and optionally "coconut bacon" and baked/fried tofu or tempeh.
Enjoy this recipe and if you know someone else who would like this soup, please share it with them with button in the top right corner of this page. Cheers! =)