Description

This is a vegan version of Split Pea Soup that is rich in flavor from the ingredients with an added kick from Thai Green Curry Paste. Top with roasted shiitake & potatoes and chives and you have a delicious & hearty winter soup!

Ingredients

Scale

1 tablespoon olive oil

1/2 onion, diced

4 white/yellow carrots, peeled and sliced

2 celery sticks, sliced

2 garlic cloves, chopped

1 cup green split peas, rinsed and sorted*

40 ounces vegetable broth

2 bay leafs

3 red potatoes, bite size cubes

1 package shiitake mushrooms, sliced

1 lemon, juiced

1 cup frozen peas

1/2 teaspoon green curry paste

salt & pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

In a large pot**, add olive oil, carrots, celery, onion, garlic and sauté a few minutes. Add the green split peas, broth and bay leaves. Cook for 40 minutes or until the peas are softened and mushy.
On a parchment lined baking sheet, roast the potatoes and shiitakes at 350° for approximately 20-30 minutes until crispy.
Cook the frozen green peas in a separate pot if you want to use some as topping. Otherwise, add it to the large pot and cook with the soup.
Skim the top of the soup, if any buildup. Transfer to a blender and puree.
Transfer back to the pot to heat. Add the curry paste, 1 tablespoon (or more) of lemon and salt & pepper to taste (if desired). Ladle into bowls and top with potatoes, shiitakes and chopped chives.

Notes

* Sort thru the peas to make assure there aren’t any pebbles in the batch.

* *Use an Instant Pot to reduce cook time. Heat first 5 ingredients in sauté mode for 5 – 7 minutes. Add the split peas, broth, bay leaves and cook under high pressure for 20 minutes.

Keywords: split pea vegan recipe, vegan split pea soup, vegan split pea soup instant pot,