Vegan Split-Pea Soup
2 tbsp Olive Oil
2 Onions (chopped)
2 Carrots (chopped)
3 Stalks of Celery (chopped)
3 Cloves of Garlic (minced)
2 ½ cups Split Peas
1 tsp Thyme (dried)
1 tsp Salt
1 tsp Pepper
1 tsp Turmeric
½ tsp Red Pepper Flakes
8 cups Vegetable Stock
2 Bay Leaves
3 Potatoes (cubed)
1
In a large pot, add olive oil, onions, carrots, and celery. Cook for 5 minutes over medium heat until onions are somewhat see-through.
2
Add garlic, split peas, thyme, salt, pepper, tumeric, and red pepper flakes, and stir well.
3
Add vegetable stock and bay leaves. Cover with a lid and cook for 40 minutes.
4
Add potatoes, then cover and cook an additional 20 minutes.
5
Serve hot with a slice of sourdough or in a bread bowl. Enjoy!
Originally found on Tasty.co.
Ingredients
2 tbsp Olive Oil
2 Onions (chopped)
2 Carrots (chopped)
3 Stalks of Celery (chopped)
3 Cloves of Garlic (minced)
2 ½ cups Split Peas
1 tsp Thyme (dried)
1 tsp Salt
1 tsp Pepper
1 tsp Turmeric
½ tsp Red Pepper Flakes
8 cups Vegetable Stock
2 Bay Leaves
3 Potatoes (cubed)
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