Vegan Split Pea and Vegetable Soup
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Ingredients
- 250 g yellow split peas
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, sliced
- 2 garlic cloves
- 1200 ml vegetable stock
- 1 bay leaves
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 291 kcal
- Protein
- 16.3 g
- Carbohydrate
- 42.4 g
- of which sugars
- 8 g
- Fat
- 4.6 g
- of which saturates
- 0.7 g
- Fibre
- 8.9 g
- Salt
- 2.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and cook the onion, carrots and celery stalks for 7-8 minutes.
- 2
Add the garlic cloves and cook for 1 minute.
- 3
Add the yellow split peas, vegetable stock and bay leaf, bring to a simmer, cover and cook for 40-45 minutes, stirring occasionally, until the peas are soft and the soup has thickened.
- 4
Remove the bay leaf, blitz if you want a smoother soup, and serve.
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