This warming soup is perfect for these rainy spring days. Plus, split peas are a great source of fiber and because of their low glycemic index, they are great for reduce risk of developing diabetes and heart disease. With the added veggies and spices you are sure to get hooked on this one!
1 Tbsp. vegan butter
1 large leek, halved and sliced lengthwise
3 carrots, peeled and sliced
3 celery stalks, sliced
3 Yukon gold potatoes, chopped
1 pound split peas
6 cups vegetable broth
4 cups water
2 tsp. dried thyme
2 tsp. dried parsley
1 tsp. cumin
1 tsp. garlic powder
1/4 tsp. cayenne pepper
2 Tbsp. nutritional yeast
2 tsp. liquid smoke
Salt and black pepper, to taste
1. Melt butter in a large pot over medium heat. Add the leek and cook, stirring occasionally, until the leeks are tender and slightly translucent (about 4-5 minutes).
2. Add carrot, celery, and potato and cook, stirring occasionally, for about 5 minutes. Then add the split peas, veggie broth, water, thyme, parsley, cumin, garlic powder, and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover pot, leaving it open a crack, and let cook for about 20-25 minutes or until peas are tender. Then turn heat off completely.
3. Add nutritional yeast and liquid smoke. Use an immersion blender to blend the soup until smooth and creamy. A high-speed blender will work just as well. Finally, add the salt and pepper and then serve right away. Enjoy!
Find more great and tasty vegan recipes at KeepinItKind.com.