Yellow Split Pea Soup Vegan Food

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.

YELLOW SPLIT PEA SOUP

Steps:

• Put the onion in a large non stick saucepan over medium low heat.
• Cook for about 5 minutes, stirring constantly, until the onion is wilted and translucent.
• Add the garlic, stir and continue to cook for 1 minute.
• Stir in the split peas, then the seasonings, hot sauce and the broth.
• Raise the heat to medium and bring to a boil.
• Reduce the heat to low, cover, and simmer for about 1 hour, until the soup is fairly thick.
• Remove the cover and stir well before serving.

YELLOW SPLIT PEA SOUP--VEGETARIAN/VEGAN

Steps:

• In a medium pan bring water and salt to a boil; add split peas and return to boiling. Reduce heat and simmer, covered, about 45 minutes or until tender. Do not drain.
• Meanwhile, steam vegetables until crisp tender.
• In a small skillet, cook curry powder, cumin, turmeric, ginger, and red pepper in hot oil for 1-2 minutes or until fragrant.
• In a food processor or blender combine the undrained split peas and the spice mixture. Process until combined. If too thick, add water or warm broth. Transfer back to the medium saucepan and stir in the steamed vegetables. Heat through and serve.
• FOR WHAT IT'S WORTH--I highly recommend just leaving the split peas in the pan, adding spices, and using an immersion blender! Much simpler, and fewer dishes to wash :).

VEGETARIAN SPLIT PEA SOUP

Steps:

• Place first 5 ingredients in a large pot.
• Bring to a boil, reduce heat to low, and simmer, partially covered for about 20 minutes, stirring occasionally to prevent split peas from sticking to bottom of pot.
• Add onions, garlic, celery, carrots and potato. (You can saute these first or add them in directly if you want a fat free soup).
• Partially cover and allow to simmer for about 40 minutes, stirring occasionally.(You may need to add extra water).
• Season to taste with pepper and vinegar.
• Serve with a drizzle of sesame oil, diced tomato and minced parsley.

DANISH-STYLE YELLOW SPLIT PEA SOUP

Steps:

• Drain the peas and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the remaining ingredients except the dill. Cover and cook on low for 6-8 hrs, or until everything has softened. Remove and discard the thyme.
• Stir, adjusting the soup with 250-300ml boiled water as needed. Season to taste. Sprinkle over the dill and serve with rye bread, mustard and pickle, if you like.