Soup is the perfect food for cold, Winter days. This season I have been making lots of homemade, yummy soups! Today’s recipe is basically two soups in one. My split pea vegetable soup is great for when you want a chunky soup, with lots of broth. The creamy version of this soup basically is about blending, and adding more non-dairy cream. Split pea is a great source of fiber and protein, low in fat, and a good source of folate, iron, and potassium. Plus, it makes a very hearty, filling soup. Here are the recipes:
Split Pea Vegetable Soup.
Ingredients:
- 1 T avocado oil, or extra virgin olive oil
- 1 yellow onion chopped
- 1 1/2 – 2 carrots shredded or chopped
- 1 1/2 celery stalks chopped
- 2-3 cloves minced garlic
- 2 1/2 – 3 cups chopped white or red potatoes
- 2 cups dried split green peas
- 1 1/2 containers vegetable stock
- 1-2 cups water (or more as needed)
- Sea salt, ½ T to taste
- Onion powder, 2 tsp to taste
- Garlic powder, 2 tsp to taste
- Old Bay Seasoning, 2 tsp to taste
- Dried parsley, 1 T to taste
- Herb seasonings to taste
- 1 stick butter (vegan, non-dairy)
- 1 cup hemp milk, or non-dairy milk alternative
- 1 T nutritional yeast flakes
How to Prepare:
Combine all ingredients into a large stock pot. Set heat to medium high. Let cook to a slight boil, stirring occasionally. Cover, leaving a slight gap for air pressure to escape, reducing heat to low. Simmer for about 20-30 minutes, or until vegetables are tender. Remove from heat and serve. Garnish with fresh shredded carrots, and dried parsley. Makes about 6 to 8 standard serving bowls. Store in an air-tight container for up to 5 days, or freeze.
Note: To save time, use a frozen French Mirepoix mix of chopped onions, carrots and celery. Also, replace fresh minced garlic, with prepared organic minced garlic from a jar. Some fresh vegetables, such as shredded carrots, are available in the produce section, and make a great alternative to preparing carrots from scratch. They are also perfect for using as garnish.
Creamy Split Pea Soup.
Ingredients:
- 1 T avocado oil, or extra virgin olive oil
- 1 yellow onion chopped
- 1 1/2 – 2 carrots shredded or chopped
- 1 1/2 celery stalks chopped
- 2-3 cloves minced garlic
- 2 1/2 – 3 cups chopped white or red potatoes
- 2 cups dried split green peas
- 1 1/2 containers vegetable stock
- 1-2 cups water (or more as needed)
- Sea salt, ½ T to taste
- Onion powder, 2 tsp to taste
- Garlic powder, 2 tsp to taste
- Old Bay Seasoning, 2 tsp to taste
- Dried parsley, 1 T to taste
- Herb seasonings to taste
- 1 stick butter (vegan, non-dairy)
- 1 1/2 – 2 cups non-dairy half-and-half creamer
- 1 T nutritional yeast flakes
How to Prepare:
Combine all ingredients into a large stock pot. Set heat to medium high. Let cook to a slight boil, stirring occasionally. Cover, leaving a slight gap for air pressure to escape, reducing heat to low. Simmer for about 20-30 minutes, or until vegetables are tender. Remove from heat. Using a hand-held blender, or using a high-speed blender, blend soup till almost completely blended. Leave some chunks for texture. Soup should be creamy, and slightly thick. Add more creamer if needed, and reheat. Ready to serve. Garnish with fresh shredded carrots, and dried parsley. Makes about 6 to 8 standard serving bowls. Store in an air-tight container for up to 5 days, or freeze.
Note: To save time, use a frozen French Mirepoix mix of chopped onions, carrots and celery. Also, replace fresh minced garlic, with prepared organic minced garlic from a jar. Some fresh vegetables, such as shredded carrots, are available in the produce section, and make a great alternative to preparing carrots from scratch. They are also perfect for using as garnish.
Split pea soup is delicious, nutritious, healthy, and filling. Make time for soup. It’s easy, and makes the perfect meal! Enjoy!
Peace! 🙂
Debbie
Vega-Riffic Recipes 