Vegan Split Pea Soup II55 Reviews
- Prep: 10 min
- Cook: 45 min
- Ready In: 55 min
“At the restaurant, this easy soup sold out in no time!” - by Elaine Hallyburton
Original recipe yields 6 servings
- Heat olive oil in a large saucepan. Cook and stir carrot, onion, celery and curry for about 5 minutes. Add the water, peas and salt. Simmer, stirring occasionally, for 45 to 50 minutes, or until very thick.
Amount Per Serving (6 total)
- 156 cal
- 2.3 g
- 25.1 g
Based on a 2,000 calorie diet
Reviews (55)Rate This Recipe
"This was a very tasty and filling recipe! It was also quite simple to make, although I did make some minor adjustments. I suggest soaking the split peas overnight (or for a minimun of two hours in h..." See moreot water, if you're short on time). I also slightly reduced the amount of split peas used and, instead, included some finely chopped cabbage. Finally, when all the veggies were tender, I blended them for a creamier texture. Add a dash of black pepper and you're good to go! Yum!"
"Absolutely yummy! Hearty enough to be gobbled up by my two meat-loving menfolk and healthy enough for weight-conscious me. I doubled the recipe, added a couple diced redskinned potatoes, and dumped co..." See morensiderably more curry in it because we like things savory. Really, really good. Make sure to soak those yellow split peas either overnight, or boil them a couple minutes in six cups of water and let them sit for a couple hours. They take a really long time to soften up otherwise, and it's difficult to keep the rest of the soup from scorching."
"I really love this recipe. I soak the peas overnight, then cook them for 1 hour before making the soup. I also add a 1/2 cup of barley. I used curry and added cumin as well. I thought it was much..." See more better the second day, so now I just make it in advance and it freezes well too!"
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