split pea soup brings me back to childhood winters. i thought a vegan version might lack some of that nostalgic comfort and inherent smokiness, but fear not! this tastes just like mom’s, but is 100% veg-friendly.
// R E C I P E //
/ i n g r e d i e n t s /
2 tbs extra virgin olive oil
3 garlic cloves, minced
1 cup chopped carrots
1 carton (32 oz.) vegetable broth
2 small sweet potatoes, chopped
5 small yellow baby potatoes, chopped
1 bag (1 lb.) dried split peas
1 bay leaf
salt + pepper, to taste
/ p r o c e s s /
heat olive oil in a large pot over medium-high heat.
saute carrots and garlic until soft, about 5 minutes
add broth, sweet potatoes, baby potatoes, split peas, and bay leaf, and bring to a boil.
reduce heat and simmer for 45 minutes to an hour.
blend soup using an immersion blender until smooth. add salt and pepper to taste.
serve piping hot in large mugs or small bowls with crackers or fresh bread.
why it’s good for you:
split peas: are mildly anti-inflammatory and a low-fat source of protein, folate, manganese and fiber
carrots: are a good source of fiber, vitamins a, k, & b6, and manganese
olive oil: is a healthy source of monounsaturated fat