This split pea soup is easy to make and packed with healthy vegetables. For the pictures, I left the soup very thick, more like a purée, but you can add more water to give it a thinner consistency.
Besides peas, I added cashews to make the soup extra creamy, and garlic for that extra health benefit and its anti-inflammatory properties. I ate this vegan split pea soup for three days in a row when I was sick with a cold, and it got me back on my feet in no time. 🙂
- 1 Tbsp olive oil
- 1 onion
- 2 cloves garlic
- 0.5 celery root
- 1 leek
- 450 g frozen peas
- 50 g cashews
- 700 ml vegetable stock
- Salt & pepper to taste
- Peel & chop the onion, garlic, celery and leek.
- Heat the olive oil in a medium saucepan and saute the onions and garlic, until softened. Add the chopped leek and celery and cook for a further couple of minutes.
- Stir in the peas & cashews and add the stock. Simmer for 10- 20 minutes, until all vegetables are tender.
- Add the mixture to a blender, or blend it with a stick blender until smooth. Add salt and pepper to taste. Serve with a topping of cashews and pumpkin seeds, if you like.