Easy Vegan Split Pea Soup Recipe
By Earth of Maria
🔪Prep Time: 0 mins
👩🍳Cook Time: 15 mins
▢ 1 tbsp olive oil
▢ 2 ribs celery, chopped
▢ 1 large onion, diced
▢ 2 medium carrots, diced
▢ 1 large yellow bell pepper, de-seeded and diced
▢ 2 cloves garlic, minced
▢ 1 tsp paprika
▢ 1 tsp turmeric
▢ 1 tsp onion powder
▢ 5 oz cremini mushrooms, chopped
▢ 4 1/2 oz split peas
▢ 4 1/2 cups vegetable stock
▢ 10 oz potatoes, peeled and diced
▢ 1/4 cup apple cider vinegar
▢ 1/3 cup coconut milk
▢ 1/4 cup fresh basil, chopped
▢ 1/2 tsp salt, or to taste
▢ 1/2 tsp black pepper, or to taste
1Add the olive oil to a large, flat-bottomed pot over a medium-high heat. Then, add the celery, onion and carrots. Cook them for 5 minutes, until softened.
2Add the yellow pepper, garlic, paprika, turmeric, onion powder and mushrooms. Cook, stirring frequently, for 5 minutes more.
3Add the split peas and vegetable stock. Bring to a simmer, then lower the heat to low-medium, cover and simmer for 50 minutes. Stir once every 5 or so minutes, and add extra vegetable stock if necessary.
4Add the potatoes, apple cider vinegar, coconut milk and fresh basil. Simmer, uncovered, for 15 minutes more, until the potatoes are fully fork-tender.
5Remove from the heat. You can now use an immersion blender to blend the soup until your desired consistency, or leave it chunky.
6Season to taste with salt and pepper, and serve.
Valentine’S Baked Donuts Recipe| How To Make Gluten Free Maple Baked Donuts | Vegan RecipeBy Vgn Bites
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.