Megan's Vegan Split Pea Soup
Description
This vegan, gluten-free split pea soup is a bowl of warmth and comfort filled with vegetables, such as sweet potatoes, and plenty of spices.
Ingredients
•
1 onion, diced
•
2 celery ribs, chopped
•
1 cup peeled and chopped carrots
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1 green bell pepper, chopped
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1 red bell pepper, chopped
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6 cups gluten-free vegetable broth, divided
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2 cloves garlic, minced
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1/2 teaspoon dried oregano
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1/2 teaspoon cayenne pepper
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1/4 teaspoon ground paprika
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salt and ground black pepper to taste
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2 cups dried split peas
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1/2 large sweet potato, cubed
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1 bay leaf
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1 green onion, chopped, or to taste
Directions
1
Heat a large pot over medium-high heat. Add onion, celery, carrots, green bell pepper, red bell pepper, and a splash of vegetable broth. Cook and stir until vegetables are softened, about 10 minutes.
2
Stir garlic, oregano, cayenne pepper, paprika, salt, and black pepper into the vegetable mixture. Saute until fragrant, about 5 minutes. Add the remaining broth, split peas, sweet potato, and bay leaf. Reduce heat to medium-low. Simmer, covered, until split peas begin to soften and pop, about 45 minutes.
3
Transfer 1/2 the soup into a blender; puree until smooth. Pour back into the pot and stir well. Pour soup into serving bowls and garnish with green onion.