Ingredients:
1 yellow onion, diced
2 large cloves of garlic, minced
2 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
1 bay leaf
1 tsp. sea salt
1 teaspoon ground black pepper
2 cups carrots, diced
2 cups red or white potatoes, unpeeled & chopped
1 pound dried split green peas, rinsed
8 cups low sodium vegetable broth
salt & pepper
Instructions:
1 Add olive oil to a large pot over medium heat. Add onions, garlic, oregano, salt and pepper and sauté until the onions are soft and translucent, 15 minutes.
2 Add the bay leaf, carrots, potatoes, split peas, and veggie broth. Bring to a boil, then simmer uncovered for 45 - 55 minutes, until peas are soft. (Make sure you have a few bubbles going in your pot from a high enough simmer or else the peas might take a bit longer to soften.)
Remove bay leaf.
3 Place 2 cups of soup in a high speed blender. Puree and return to pot. Season with freshly cracked sea salt and black pepper to taste. Serve hot.
Side note: Soup will thicken as it cools. Add water in tablespoon increments to thin when reheating.
Final Thoughts: This soup is rich, creamy and flavorful. It's not too salty unlike your average ham bone split pea pea and it's much healthier. Nine out of ten.
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Fun Vegan Recipes
Non-FictionWhether you're vegan or not these recipes are sure to satisfy your taste buds! From sweets to savory foods this book has it all! Also if you want to request a recipe for me to try and put in the book, just ask in a comment and your wish is my comm...
