This Vegan Split Pea Soup is one of my favourite recipes.
At home with not much to do? Why not make some delicious vegan split pea soup.
Years ago when I found out I had multiple food sensitivities I had to be creative in the kitchen. This meant making my meals from scratch with ingredients that were clean and nutritious. This was a real learning curve for me as I really didn’t know how to cook.
Growing up my Mum had cooked all our meals. As a twenty something woman living on my own, eating out and take out were no longer an option.
Suffering with Chronic Fatigue Syndrome meant I didn’t have a lot of energy therefore I had to create meals that were easy.
My Mum used to make pea soup with the leftover ham bone but what if you didn’t have one? I decided I would create a vegan split pea recipe and it soon became on of the many recipes in my cookbook, Finally… Food I Can Eat! A dietary guide and cookbook for people with multiple food sensitivities or those who were looking for simple, healthy recipes that avoided gluten, dairy, corn, sugar, soy and yeast.
Split peas are low in saturated fat and cholesterol. They are packed with fiber and help to stabilize your blood sugar
Here is the recipe for you to try. Let me know what you think.
- 4 tbsp olive oil
- 2 cups split peas, rinsed and drained
- 4 large carrots, peeled and sliced
- 4 stalks celery, sliced
- 1/2 cup turnip or squash, diced
- 1 1/2 tsp thyme
- 1 1/2 tsp basil
- 1 medium onion, diced
- 1 tsp dry mustard
- 1 1/2 tsp sea salt
- 1 tsp pepper
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp paprika
- 5-6 cups water
- handful fresh parsley
- In a soup pot, sauté onions in olive oil for 3 minutes
- Once sautéed, add split peas and stir for another 4 minutes. This allows the flavour to come out.
- Add water, and seasonings
- Let peas simmer on low heat for 25 minutes with lid on
- Add chopped celery, carrots, turnip, ginger, and let simmer for another 25 minutes until peas and vegetables are cooked
- Add fresh parsley
- Puree soup or leave as is
original recipe by Shirley Plant
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