Vegan Split Peas Soup:my childhood comfort food

The other day I visited my granny and she said she was about to cook a Split Peas Soup. I thought to myself, that I actually haven’t had one since I was a kid. I remember we were given it in the nursery and I hated it, as well as anything liquid-ish with nutritious ingredients and natural flavours…

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And I share.

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This warm comforting soup can be topped with a spoon of sour cream. And as a bonus, not only it is tasty and filling, it is very healthy too. Dried split peas are full of molybdenum, which protects from cancer and fights inflammatory and autoimmune diseases, dietary fiber, it is good for digestion and regulated blood sugar levels, helps with weight control, it is full of B1, B5, K, and folate, iron, magnesium, zinc. Sounds great to me.

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2-3 cups of split peas (left to soak in water overnight)

1 cup of carrots

1 large yellow onion, diced

1 small or medium potato

4 cups of low sodium vegetable broth (+ more or water)

Seasoning (salt, pepper, paprika)

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  1. Heat 1 tbsp of olive oil in a saucepan and saute it
  2. Add potatoes and carrots, split peas and broth
  3. Leave to boil and cook until peas are very soft. Keep an eye on broth, you don’t want your soup to be like a puree, but it should not be too liquid. Add broth or boiled water while cooking to keep it up
  4. Once peas and other ingredients are soft, take a fork and mash it all slightly to give that partly pureed texture
  5. Season with salt and pepper. I also like to add paprika or the BBQ seasoning (can be found in some stores or Fajitas kit) to give the soup that smoky flavour it usually has in non-vegetarian version

I am sure this will become on of your winter comfort food favourites as well as it became mine. 

Love xxx J

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