It is mid-February in New England, and we have already endured three snow storms this month. This is not unusual, and makes February unbearable. Just when I think the winter is almost over, this short month rolls around and brings tons of snow, subfreezing temperatures, messy roads, no-school days… Of course, not everything is gloom and doom, as slopes are inviting and winter wonderland is all around me.

After few hours outside, braving the elements, enjoying the slopes, or just digging the car out of the pile snow, there is nothing better than coming into a warm kitchen and enjoying a bowl (or two) of a hearty soup. Most of us have grown up with some version of the chicken noodle soup. These days, though, what really warms my heart, my tummy and my wallet is split pea soup, and I have recently developed my take on this staple that doubles the amount of vegetables, and ends up with nice, rich consistency. Although my Vegan Split Pea Soup is remarkably hearty, it only takes a handful ingredients and just 30 min to make.

Please note that there’s nothing Consommé about this one, folks! I recommend serving Vegan Split Pea Soup with a slice or two of sprouted bread, toasted, and you have yourself a heart warming lunch that is sure to fill you up and keep you going well into the cold February winter eve. I hope this soup helps us you power through the last bit of winter!

Vegan Split Pea Soup

What you’ll need:

1 large onion, diced

5 stalks celery, diced

1/2 yellow pepper, diced

4 carrots, cut in rounds

1 pound (500 grams) split yellow peas

1 quart (1 liter) vegetable (vegan) stock, gluten free

3/4 to 1 quart (0.75 to 1 liter) water

cooking spray

What you’ll do:

1. Spray the bottom of a large pot with cooking spray and turn the heat to medium to medium-high.
2. Add the vegetables, except the split peas, and let them brown for about 5 min.
3. Rinse split yellow peas under some cold water and shake the access off. Placing them in a strainer works well. Once rinsed add them to the pot and let split peas brown just for 2-3 min.
4. Add the stock and water, mix everything together, increase the heat, and bring the soup to boil. Once the soup starts boiling, decrease the heat to low and let the soup simmer for about 30 minutes.
5. Enjoy as the main dish or as a nice introduction to a more substantial feast.

Note: This recipe works with split yellow peas, split green peas, and lentils. I like to top my soup with some crushed red pepper flakes, black pepper, and some parsley, as you can see from the picture above. Parsley adds a nice, fresh note to the soup and the black pepper and red pepper flakes do give it a bit of a punch. But, if you prefer less heat you can also top this soup with some lemon juice and lemon rind. 

Copyright © Eat the Vegan Rainbow, 2017