Friday, January 20, 2017

Spicy Split Pea Soup (Vegan)




This may be the unpopular opinion, but I love when michigan gets hit with the winter months. It's basically a cue from mother nature to transform into julia child and make all the breads, casseroles, and soups imaginable. 


And even though there's no snow on the ground right now & it feels like early spring, i'm still eating soup for dinner. specifically this soup. for two weeks straight. yes, two. that's how much I love this soup. i can't quit it. 


I realize that may make me sound like an 80 year old woman who wears her robe all day long watching QVC & who finishes a 1000 piece puzzle in under two hours, and i'm fine with that. I hope that is my life one day, as long as I get to eat this soup.


this recipe is really the peas knees (see what i did there?). it's primarily made in the crock pot and it looks so beautiful before you even start cooking it that you may be tempted to just take a crap load of pictures of the masterpiece and call it a day. 


see? told you. 
but resist that urge, because the end result yields a creamy, comforting, and delicious vegan soup that will warm the coldest of hearts. 


Enjoy!

Ingredients:
16 oz bag of green split peas
3 medium carrots, peeled and diced
1 + 1/2 large onion, diced 
2 garlic cloves, smashed
1 bay leaf 
1 tbsp salt
1/2 tbsp pepper
1 tsp cayenne pepper (optional) 
6 cups hot water 

Directions:

layer the ingredients in the crockpot as listed above. turn the crockpot to high and leave for 4-5 hours until the peas are cooked and look mushy (does anyone else hate that word as much as i do?). remove the garlic cloves and bay leaf. transfer mixture to blender or food processor and pulse to desired consistency. 

***as many of you know, I like to cook all of my meals for the week on Sunday and this has made an appearance quite often because of how easy it is. if you plan on meal prepping this, add a tiny bit of water to the soup before reheating it, as it ends to thicken once in the fridge. 


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