Curried Split Pea Soup
This is almost always the first soup I make every Fall. It is loaded with warm and comforting spices and makes a perfect fall meal with the hearty peas. Though this is a vegan soup, the peas provide lots of protein and nutrients to power you through the increasingly cold days. We made this as part of our Fall Favorites class in October of 2021 and it was a huge hit! I know you will love it as well!
Ingredients:
2 Tbsp. vegan butter
1 medium yellow onion, chopped
3-4 cloves garlic, minced
14-16 oz. bag dried green split peas, rinsed
6-8 cups organic vegetable broth
2 Tbsp. curry powder
Salt & Pepper to taste
Directions:
Heat butter in a 6-quart saucepan over medium low heat until melted. Add onion and a pinch of kosher salt, allowing to sweat for 3-5 minutes, being careful not to let the onions brown. Add garlic and sauté for 1 more minute until the garlic blooms, giving off a strong scent.
Add the peas, vegetable broth and curry powder. Increase the heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and beginning to fall apart, 45-50 minutes. Taste and adjust seasoning as needed. Using a stick blender, puree the soup to the desired consistency.
*Once chilled, the soup will solidify. It will loosen back up when re-heated, but feel free to add additional water/broth if it thickens upon standing.