Vegan Split Pea Soup

Ingredients and Weight:

• 2 cups dried split peas
• 1 medium onion, chopped (1 cup)
• 2 carrots, peeled and chopped (1 cup)
• 2 celery stalks, chopped (1 cup)
• 4 cloves garlic, minced
• 8 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• Salt to taste

Preparation Time:

15 minutes

Cooking Time:

75 minutes

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Rinse the split peas in a fine-mesh sieve and pick out any debris.
2. Heat a large pot over medium heat. Add the olive oil and sauté the onion, carrots, and celery for 5-7 minutes, or until softened.
3. Add the garlic and cook for another minute.
4. Stir in the split peas, vegetable broth, thyme, rosemary, and black pepper. Bring to a boil, then reduce heat and simmer for 60-75 minutes, or until the split peas are tender.
5. Puree the soup in a blender or immersion blender until smooth.
6. Season with salt to taste and serve warm.

Nutritional Information:

Per serving (1 cup):

• Calories: 230
• Fat: 3g
• Carbohydrates: 40g
• Protein: 11g
• Fiber: 10g

Dish Characteristics:

• Creamy and satisfying
• Rich in plant-based protein and fiber
• Comforting and flavorful

User Comments:

• "This soup is the perfect way to warm up on a chilly day."
• "The creamy texture and bold flavors make this soup a winner."
• "I love that it's vegan and still so delicious."
• "The split peas give the soup a hearty and satisfying texture."
• "I added a dash of cayenne pepper for a little extra kick."

Special Precautions and Tips:

• Use vegetable broth with no added salt to control the sodium content.
• Add more vegetable broth or water if the soup becomes too thick.
• For a richer flavor, sauté the vegetables in vegan butter instead of olive oil.