Vegan Split Pea And Herb Soup Recipe

About this recipe

A hearty and flavorful vegan soup made with split peas, fresh vegetables, and aromatic herbs, perfect for a satisfying dinner.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Trs Split Peas Yellow
• 1 stick Organic Celery Stick
• 1 Kg Yellow/White Onion 1kg
• 100 G Jumbo Garlic 100g
• 50G Pepper Black Ground BWFO
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - Mccormick Cumin Powder
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

Instructions

1. 1. In a large saucepan, combine 6 cups of vegetable broth, 2 cups of split peas, 1 cup of diced carrots, 2 stalks of chopped celery, 1 diced onion, 2 minced garlic cloves, 1/2 teaspoon of dried marjoram, 1/2 teaspoon of dried basil, and 1/4 teaspoon of ground cumin. Bring the mixture to a boil over medium-high heat.
2. 2. Reduce the heat to low, cover the saucepan, and let the soup simmer for about 1 hour, stirring occasionally, until the peas are tender.
3. 3. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to the soup. Stir well to combine.
4. 4. Simmer the soup for an additional 10 minutes to allow the flavors to meld together.
5. 5. Working in small batches, carefully puree the soup in a blender until smooth. Return the pureed soup to the saucepan and heat over low heat for 5 minutes.
6. 6. Serve the soup hot, garnished with a handful of shredded carrots for added texture and color.