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Pea Soup

Vegan Split Pea Soup

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. 🙂

Vegan Split Pea SoupVegan Split Pea Soup Vegan Split Pea Soup

Ingredients:

  • 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

Instructions:

  1. Peel & chop the onion, garlic, celery and leek.
  2. 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.
  3. Stir in the peas & cashews and add the stock. Simmer for 10- 20 minutes, until all vegetables are tender.
  4. 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.

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