Vegan Split Pea Soup
This vegan split pea soup is incredibly smooth, flavorful and nutritious. This soup recipe features sweet butternut squash along with celery, peas and spinach to give it a fresh take on the original.
- 1 lb green split peas
- 4 cloves garlic minced
- 2 tsp olive oil
- 4 stalks celery chopped
- ½ butternut squash peeled, deseeded and chopped
- 1 tbsp ground tumeric
- 1 tsp smoked paprika
- 1 tsp salt
- ¼ cup frozen peas
- 1 cup baby spinach
Maple Ginger Carrots and Brussels Sprouts
- 8 oz brussels sprouts halved
- 1 clove garlic chopped
- 1 tbsp ginger chopped
- 4 carrots peeled, chopped
- 1 tbsp maple syrup
- 1 tbsp soy sauce
Start by rinsing split peas several times then putting in a pot with water to cover plus 3 inches above and bring to a boil.
Sauté garlic and onion in olive oil over medium heat until browning in a separate saute pan.
Add celery, carrots and butternut squash to onion and garlic. Season with salt and pepper and cook for 10-15 minutes stirring often until all veggies have some color.
Add sautéed veggies to pot with split peas then add turmeric, smoked paprika and salt and bring to a boil then simmer stirring often about 20 minutes more until split peas turn into this silky soft consistency.
Lastly add in frozen peas and baby spinach to hot soup and stir in. Top with crushed pepper, herbs, black pepper and Maple Ginger Carrots and Brussel Sprouts.
Maple Ginger Carrots and Brussel Sprouts
In an oven safe sauté pan fry garlic and ginger until fragrant then add in 8 oz halved brussels and 4 peeled and chopped 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 maple syrup and soy sauce for 5 additional minutes at the end of cooking.
Calories: 271kcalCarbohydrates: 50gProtein: 17gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 475mgPotassium: 1062mgFiber: 18gSugar: 10gVitamin A: 10976IUVitamin C: 41mgCalcium: 98mgIron: 4mg