Yellow Split Pea Soup Recipe
By Batch Cooking Club
🔪Prep Time: 10 minutes
👩🍳Cook Time: 60 minutes
1 Tbsp olive oil
1 leek, sliced (green and white parts)
4 cloves garlic, minced
1 carrot, diced
1 tsp fresh thyme
½ tsp salt
¼ tsp freshly ground pepper
2 cups yellow split peas
2 quarts (8 cups) vegetable stock
4 cups baby spinach
1Heat the olive oil in a large stock pot or Dutch oven. Add the leeks and garlic.
2Add the carrots, thyme, salt and pepper. Stir well to combine. Cook for 10 minutes until the carrots have softened.
3Stir in the split peas and vegetable stock.
4Cover and cook for 50 minutes.
5Stir in the spinach and simmer just until wilted (about 3 minutes).
6Remove from the heat and taste. Add more salt and pepper if needed.
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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.