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January 29, 2018
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The soup is really hearty and filling. Packed with vegetable protein and oh so good for you. Great for leftovers. Not a frightening green color that may scare little kids away either. Serve it with crusty bread, crackers and some lovely gluten-free rolls and the pot will be gone. This soup thickens up perfectly once you cook it down for an hour and remove the lid. It’s heavenly.
The soup is really hearty and filling. Packed with vegetable protein and oh so good for you. Great for leftovers. Not a frightening green color that may scare little kids away either. Serve it with crusty bread, crackers and some lovely gluten-free rolls and the pot will be gone. This soup thickens up perfectly once you cook it down for an hour and remove the lid. It’s heavenly.
Split Pea Vegetable Soup [Vegan, Gluten-Free]
This Recipe is :
Calories
198Serves
8Cook Time
75Ingredients
- 2 tablespoons olive oil
- 1 large sweet yellow onion, diced
- 4 cloves of garlic, minced
- 3 celery ribs, chopped
- 3 carrots, sliced
- 1 hot or mild pepper, depending on your taste, chopped
- 1 red bell pepper, chopped
- 3 small/medium white potatoes, peeled and chopped into cubes
- 2 cups dried split peas
- 8 cups of vegetable stock or broth
- 1 tablespoon oregano
- 1 tablespoon of dried parsley
- 1 teaspoon of smoked paprika
- 2 bay leaves
- Salt and pepper to taste
Preparation
- Add your olive oil to a large stockpot or Dutch oven over medium heat.
- Add the onion, garlic, celery, carrots, and peppers and allow to sweat for 4-6 minutes, stirring often.
- Add spices and stir.
- Allow to cook for another 2 minutes.
- Add the broth, potatoes and split peas.
- Bring to a boil then reduce to a low flame and cover.
- Cook for 60 minutes, stirring occasionally.
- Remove the bay leaves.
- Using a hand immersion blender, puree about 75% of the soup leaving some veggie chunks. You can also add a blender if you wish.
- Return to the pot and season with salt and pepper.
- Garnish with some parsley.
Nutritional Information
Per Serving Calories: 198 | Carbs: 36 g | Fat: 5 g | Protein: 8 g | Sodium: 56 mg | Sugar: 5 g
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AUTHOR & RECIPE DETAILS
Easy, flavorful gluten-free recipes that will make anyone fall in love with plant-based food. Robin Runner is the author, recipe developer, photographer and fitness enthusiast behind Knead to Cook. As a wife and active mother to two teenage daughters, Robin is well-versed in creating easy, flavorful recipes to accommodate a wide variety of palates. Whether you’re a lover of meat and potatoes, or strictly vegan and gluten-free, Robin’s non-threatening recipes and captivating photography will appeal to all tastes.
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