Vegan Split Pea Soup I Recipes

A VERY GOOD SPLIT PEA SOUP (VEGAN)

Steps:

• Place ingredients into the bottom of your crock pot, starting with the split peas and finishing with the broth. Heat on low for 7 - 8 hours or high for 4 - 5 hours. Add parsley 30 minutes before done. Let soup cool slightly and remove bay leaves.
• Using an immersion blender, carefully, as to not burn yourself, puree soup until desired consistency. You can also puree using a food/processor or blender, may take two batches. Taste for seasoning, adding salt and pepper as needed. Soup will thicken upon standing.
• In a dutch oven or pot, heat 1 tablespoon olive oil or 1/4 cup water over medium-high heat, add the onion and saute for 5 minutes. Add carrots, celery, garlic, cabbage and herbs, and saute, stirring frequently, for 3 -4 minutes. Add the split peas, bay leaves, worcestershire sauce and vegetable broth.
• Bring to a boil, cover, reduce heat to medium-low and simmer for 2 hours, stirring occasionally. Stir in parsley 30 minutes before removing from heat. Let soup cool slightly and remove bay leaves.
• Using an immersion blender, carefully, as to not burn yourself, puree soup until desired consistency. You can also puree using a food/processor or blender, may take two batches. Taste for seasoning, adding salt and pepper as needed. Soup will thicken upon standing.
• Set Instant Pot to SAUTE and add the 1 tablespoon olive oil or 1/4 cup water, onion, carrot, celery, and garlic, saute for 4 - 5 minutes (feel free to skip this step entirely).
• Add split peas, cabbage, herbs de provence, bay leaves, and at least 5 cups of broth, and stir to combine.
• Attach lid and turn to lock, set the valve to SEALING, and manually set to HIGH pressure for 15 minutes. Let natural release for 10 minutes. Remove bay leaves, season to taste with salt and pepper. Stir in the parsley.
• Using an immersion blender, puree the soup to desired consistency. Alternatively, puree using a food processor or blender (may take 2 - 3 bathes).

VEGAN SPLIT PEA SOUP

Steps:

• Rinse split peas. Set aside.
• In a large pot on medium heat, add the oil and chopped onion. Sauté until the onion is translucent.
• Add in the garlic, smoked paprika, thyme, marjoram, and black pepper and sauté for an additional two minutes.
• Add the split peas, vegetable stock, and Worcestershire sauce to the pot.
• Bring to a boil on high. Reduce heat to low, cover with lid, then simmer for 60-75 minutes, or until the peas are tender and beginning to disintegrate.
• Add the potatoes and carrots into the soup. Bring to a simmer again. Simmer for 10 minutes or until the potatoes are tender.
• Salt to taste.

SIMPLE VEGAN SPLIT PEA SOUP

Steps:

• Inspect peas, discarding any stones, foreign matter, or unattractive peas. Place peas in a fine mesh strainer and rinse under cold running water to remove pea dust.
• Transfer drained peas into a pot with a lid and a heavy, heat-diffusing bottom. Add water, onion, celery, ketchup, olive oil, salt, garlic, and bay leaves. Cover and bring to a boil over medium-high heat. Reduce heat to a very slow simmer. Cook, stirring and scraping the bottom every 7 to 12 minutes, until peas have largely fallen apart, about 1 1/2 hours.
• Stir carrots into the soup. Cook, covered, stirring often, until peas are completely dissolved and soup is thick, about 1 1/2 hours more. Remove and discard bay leaves. Season with pepper.

VEGETARIAN SPLIT PEA SOUP

Steps:

• In a large saucepan, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer until peas are tender, about 1 hour, stirring occasionally. , Add salt and pepper; simmer 10 minutes longer. Remove soup from heat; cool slightly. Process in batches in a blender or food processor until smooth; return to pan and heat through. If desired, garnish with carrots and green onions.

VEGAN SPLIT PEA SOUP I

Steps:

• In a large pot over medium high heat, saute the oil, onion, bay leaf and garlic for 5 minutes, or until onions are translucent. Add the peas, barley, salt and water. Bring to a boil and reduce heat to low. Simmer for 2 hours, stirring occasionally.
• Add the carrots, celery, potatoes, parsley, basil, thyme and ground black pepper. Simmer for another hour, or until the peas and vegetables are tender.

VEGAN SPLIT PEA SOUP

Steps:

• Add the chopped onion and crushed garlic to a pot with the olive oil and oregano. Sauté until softened.
• Add the dried green split peas, chopped carrots and potatoes and the vegetable stock.
• Bring to the boil and then cover and turn the heat down to a simmer. Simmer for around 45 minutes, stirring now and again (be careful it doesn't stick to the bottom of the pot) until everything is soft and cooked. It will become very thick, like a very thick stew.
• When cooked remove from the heat and blend with an immersion blender if you have one. If you don't have one then either leave the soup chunky or transfer in stages to a blender jug and blend it.
• When blended it will be very thick and smooth. Now add in the coconut milk and stir in.
• Add sea salt and black pepper to taste.
• Serve with chopped spring onions to garnish and bread for dipping.