Vegan Split Pea Soup garnished with ginger and maple roasted Brussels sprouts and carrots, crushed red pepper, black peper, fresh mint and a drizzle of olive oil.
Vegan Split Pea Soup Recipe
Prep: 10 mins
Cook: 50 mins
Yield: 8-10 servings
How to:
1. Start by rinsing 1 lb of split peas several times then putting in a pot with water to cover plus 3 inches above and bring to a boil
2. Sauté 4 cloves garlic and one onion chopped fine in 2tsp olive oil until browning
3. Add 4 stalks celery chopped fine, 4 carrots peeled and chopped and the bottom half of a butternut squash peeled, deseeded and chopped. Season with salt and pepper and cook for 10-15 minutes until all veggies have some color
4. Add veggies to pot with split peas then add 1 Tbsp ground turmeric, 1 tsp smoked paprika and 1tsp salt and bring to a boil then simmer stirring often about 20 minutes more until peas turn into this silky soft consistency.
5. Lastly add in 1/4 cup frozen peas and 1 cup baby spinach to hot soup and stir in. Top with crushed pepper, herbs, black pepper and
MAPLE GINGER CARROTS AND BRUSSELS SPROUTS RECIPE
How to:
In an oven safe sauté pan fry 1 clove chopped garlic and 1 tbsp fresh ginger until fragrant then add in halved brussels and carrots plus a sprinkle of salt and pepper
Then throw the pan in the oven at 425 for 20 mins tossing once halfway and adding 1tbsp drizzled maple syrup and 1 tsp soy sauce for 5 additional minutes at the end of cooking
Enjoy! If you make this recipe please share with Sara and VeganZine on Instagram with #VeganZineBoston.
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Sara Tercero is the Better Food Guru!
You can find more of her recipes and content here.
