Wednesday, 15 October 2014 22:21

Split Pea Soup with Sweet Potato (plus 6 other vegan recipes!)

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For as long as I can remember my favorite soup has been split pea. Perhaps this is because it reminds me of my father, who also loves it and makes it regularly. Who could blame him? Split pea soup is thick, creamy and flavorful with a great salt balance. There's no need to follow the traditional recipe of adding chicken broth and ham - this soup is just as delicious when made entirely with plant-based ingredients.

The following recipe is a twist on the standard split pea soup: sweet potato and smoked paprika are added for a sweet, smoky flavor. If you're as much as a fun as the traditional recipe as I am, you're sure to love this variation. As mentioned in the video, you're encouraged to modify the recipe with whatever you have on hand (such as extra vegetables and unused spices).

And PS: this soup costs about $1.50 a serving even with entirely organic ingredients! If you want more tips on eating well on the cheap check out my ebook "Healthy, Organic Vegan on a Budget."

Don't forget to watch the rest of the videos in the following playlist for six more vegan soups recipes, plus simple instructions on how to make delicious breadsticks to dip in your soup!

Servings: 6-8

Ingredients (use organic whenever possible):
* Don't be afraid of the long ingredient list - you probably have many of these items in your kitchen already!
  • 6 cups vegetable broth
  • 1 medium onion, chopped
  • 1 cup carrots, chopped + shredded carrots for garnish
  • 2 celery ribs, chopped
  • 1 bell pepper, chopped (optional)
  • 2 garlic cloves, minced
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon ground chipotle (optional)
  • 1/2 teaspoon dried oregano
  • 2 cups dried split peas, rinsed
  • 1/2 large sweet potato, chopped
  • bay leaf
  • salt, to taste
  • black pepper, to taste
  • 1-2 green onions, sliced
  • frozen peas (optional)

Directions: 

  1. Heat large pot over medium-high heat. Once heated add carrots, celery, onion, bell pepper (if using), and enough broth to keep veggies from drying out. Sauté for 5-10 minutes until soft.
  2. Add garlic, sauté for 30 seconds until fragrant. Season with spices.
  3. Pour in broth, dry split peas, sweet potato and bay leaf. Turn heat down to simmer for about an 1 hour (or until ingredients are soft).
  4. Cool slightly, then purée half of soup in a blender. Return purée to the pan and mix with rest of soup.
  5. Garnish with shredded carrots, green onions, frozen peas (if using), and salt and pepper to taste.

 

Read 10804 times Last modified on Tuesday, 03 February 2015 04:35