Yellow split pea soup

Thick, hot, nutritious, healthier, aromatic, full of spices? Yes.
Nothing difficult, nothing more delicious.
Irreplaceable in cold weather and I admit: our favorite soup.

Yellow split pea soup

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • yellow split pea – 250 grams
  • potato – 5 medium sized
  • garlic – 5 gloves
  • vegan butter – 2 spoons
  • marjoram – 4 teaspoons
  • parsley – 1 teaspoon
  • smoked paprika – 2 teaspoons
  • sweet paprika – 1 teaspoon
  • hot paprika – 1/2 teaspoon
  • thyme – 1/2 teaspoon
  • turmeric – 1 teaspoon
  • vegetable bouillon powder – 3 teaspoons
  • soy sauce – 3 spoons
  • flour – 1 spoons
  • bay leaf – 1
  • allspice – 2
  • pepper – to taste
  • water – 2 liters

Directions

  1. Rinse and place peas in a large pot. Add water, 1 big spoon of vegan butter, bay leaf, allspice and bring the pot to a boil, then reduce heat and cook for 20 minutes.
  2. Add peeled and diced potatoes, vegetable bouillon powder, soy sauce and cook for 15 minutes.
  3. Peeled garlic cut into four pieces and add with the rest of the spices.
  4. In a small pan melt 1 big spoon of vegan butter over medium heat, then add the flour. Stir constantly with a wooden spoon for about 3 minutes then slowly add this mixture into the soup.
  5. Continue to simmer for about 15 minutes or until the split peas are tender, stirring occasionally.
  6. Turn off the heat and leave the soup for about 20 minutes – soup will thicken as it cools.
  7. Serve with a croutons or a crunchy bread.
  8. Enjoy!

💚💛❤

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