Split Pea Soup

Ingredients:

• 1 cup dried split peas
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon thyme
• 6 cups vegetable broth
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Rinse the dried split peas under cold water and set aside.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
3. Add the minced garlic and continue to sauté for an additional minute until fragrant.
4. Pour in the vegetable broth and add the rinsed split peas, bay leaf, and thyme. Bring the mixture to a boil.
5. Reduce the heat to low, cover the pot, and let the soup simmer for about 45-60 minutes or until the split peas are tender.
6. Remove the bay leaf and season the soup with salt and pepper to taste.
7. Use an immersion blender to partially blend the soup, leaving some texture. Alternatively, transfer a portion of the soup to a blender and blend until smooth, then return it to the pot.
8. Adjust the seasoning if needed and serve the vegan split pea soup hot. Enjoy!

FAQ:

Q: Can I use frozen peas instead of dried split peas?
A: It’s recommended to use dried split peas for this recipe, as they provide the desired texture and flavor. Using frozen peas may alter the consistency of the soup.

Q: How can I store leftovers?
A: Allow the soup to cool before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days or freeze for longer shelf life. Reheat on the stovetop or in the microwave.