Cozy Vegan Split Pea Soup
This vegan split pea soup is incredibly smooth, flavorful and nutritious. It features sweet butternut squash along with celery, peas and spinach to give it a fresh take on the original. Smoked paprika, onion and garlic give it depth of flavor.
Ingredients
- 1 lb green split peas
- 1 tbsp garlic powder minced
- 1 onion chopped small
- 2 tbsp olive oil
- 4 stalks celery chopped
- ½ butternut squash peeled, deseeded and chopped
- 1 tsp smoked paprika
- 1 tbsp salt
- ½ cup frozen peas
- 2 carrots peeled and sliced
- 1 cup baby spinach
- 20 cups water use more or less according to your preference in soup thickness.
Instructions
- Start by rinsing split peas several times then putting in a large soup pot with 12 cups of water and bring to a boil.
- Then, in a separate deep sauté pan or skillet add the oil. Once hot, add the onions and cook for 5 minutes until they begin browning.
- Then add celery, carrots and butternut squash to the skillet with the onion. Season with salt, garlic powder, smoked paprika and pepper and cook for 10-15 minutes stirring often until all veggies have some color.
- Add 1 cup water to the sautéed veggies to get all the flavor from the skillet and then add it all to the pot with the split peas. Bring to a boil then simmer for about 1.5 hours stirring often. Add more water 4 cups at a time as the split peas cook and the water evaporates.
- Once the split peas are soft and creamy, add in frozen peas and baby spinach to hot soup and stir in to wilt. Taste for salt and add if needed.
- Enjoy within 4-5 days for the best quality or freeze for up to 3 months.
Nutrition
Calories: 363kcalCarbohydrates: 60gProtein: 21gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1258mgPotassium: 1204mgFiber: 23gSugar: 10gVitamin A: 10999IUVitamin C: 24mgCalcium: 127mgIron: 4mg
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