Vegan Split Pea Sweet Potato Soup
Vegan creamy oil, gluten and,nut-free comfort food with plenty of protein and fiber. This rich and lightly smokey recipe uses smoked paprika, mushrooms and miso as flavor boosters.
Ingredients
- 1 large onion chopped
- 3 ribs of celery chopped
- 4 garlic cloves Pressed or minced
- 4-8 ounce mushrooms chopped or sliced
- 3/4 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/2 tsp poultry seasoning (or 1⁄4 tsp ground sage)
- 4 cups vegetable broth or bouillon Or 8 cups - 64oz. no water
- 4 cups water
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 16 ounce dry green split peas
- 2 large carrots, shredded or chopped
- 1 larger sweet potato cubed about ½ -¾ -inch pieces
- 1 tbsp white miso Optional
- 1/4 tsp liquid smoke Optional
- pinch of cayenne pepper Optional
Instructions
- Preheat a non-stick soup pot over medium-high heat. Add onions and saute for 3 minutes.
- Then add the mushrooms, celery, garlic, thyme, paprika, poultry seasoning, and a pinch of salt. Stir frequently for an additional 3 minutes till after the water breaks from the mushrooms.
- Add the broth, water, peas and salt, bring to a boil and cover. Reduce heat to simmer and set timer for 30 minutes, stir occassionally.
- Add the carrots and potatoes to the pot, turn the heat up to a boil, and stir well. Then return to a simmer. Cover and cook for 20 to 25 minutes or until the potatoes and carrots are soft.
- Add in the optional liquid smoke and miso, if desired. Taste and adjust seasoning as desired.
- Serve as is or use a wand-blender to make the soup smooth and creamy. Swirl in some homemade tofu sour cream or top with vegan cheese.
Notes
If you're not a fan of mushrooms, leave them out. I prefer not to peel the carrots or the sweet potatoes. Be sure to cut them small enough (½ inch) to ensure they cook quicker and consistently. This soup can be kept in the refrigerator for up to 6 days. To freeze, allow the soup to cool before transferring it to freezer-safe containers - freeze for up to 2 months.