plant-based purée split pea soup

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plant-based purée split pea soup

Easy Purée Split Pea Soup with is one of my easy-to-make soup recipes and one of my family’s favorites. A delicious, classically flavored, thick, hearty bowl of comforting soup made with nutritious veggies, and bright colors—classic for chilly days that create warmth and comfort.

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plant-based purée split pea soup ingredient list

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• One organic yellow onion, diced
• Six Stalks, organic celery, diced
• Six organic carrots, diced
• Two 32 oz. – Organic vegetable broth
• Three peeled organic yellow potatoes, diced
• 1 lb. Frozen whole organic peas
• Two cloves garlic, minced
• 1 tsp. Cumin
• 1 tsp. Coriander
• 1 tsp. Ground clove powder
• 1/2 tsp. Cayenne pepper
• 1/2 teaspoon fresh cilantro or oregano
• Pink Himalayan salt & freshly ground pepper to taste.
• Organic Tahini drizzled on top

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plant-based purée split pea soup directions

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1. In a large stockpot on medium/low heat, sauté the onions, dried oregano, ground clove, celery, carrots, garlic, and salt + pepper with avocado oil until the onion is translucent around 10 to 15 minutes.
2. Add the broth, potatoes, and peas. Bring to a simmer over medium heat and cook for 20 minutes, occasionally stirring, skimming any foam that may surface.
3. Strain the soup through a sieve, reserving both the solids and liquid.
4. In a food processor, pulse together the solids: peas, potatoes, celery, and carrots into a thick, hardy purée. Repeating this step until all solids have pureed. It’s okay to have some whole peas and potato chunks remaining.
5. Add purée mix back to pot with the broth liquids and stir well.
6. Lastly, If the soup is too thick for your preference, add more vegetable broth to thin out to desired consistency.