Vegan Split Pea Soup
Make sure to try this amazing vegan split pea soup - it's packed with potatoes, carrots, leeks and celery cooked in a flavorful mix of herbs and spices! Perfect for those looking for a gluten-free plant based meal; plus it comes together quickly, so you can enjoy the deliciousness without spending hours prepping.
Servings 6
Equipment
Ingredients
- 1 lbs 2 cups or 500 g split peas
- 1 inch 2.5 cm thick celery root or 2-3 celery stalks
- 2 carrots
- 1 leek
- 2 onions
- 3 yukon gold potatoes
- 1 teaspoon majoram
- 2 tablespoon chopped Parsley
- 1 teaspoon smoked paprika
- 8 cups 2 L vegetable broth
- ½ teaspoon white pepper
- 2 teaspoon apple cider vinegar
Instructions
- Finely dice the celery, carrots, and onions. Cut the leeks into slices.
- Fry the vegetables, celery root, carrots, onions and leeks in a sufficiently large saucepan.
- Add some water and add a little more when it starts to turn brown. Repeat until the onions are lightly brown.
- In the meantime, dice 3 potatoes.
- Add the split peas, vegetable stock, diced potatoes, marjoram, chopped parsley, white pepper, smoked paprika.
- Let it cook on medium heat for about 1 hour. Keep stirring now and then.
- Season the pea soup with apple cider vinegar, sea salt and pepper.
Video
Notes
Instant Pot and Slow Cooker Instruction in Post!