I really dislike peas so I thought that I didn’t like split pea soup. But when I asked Chet for a new soup idea, he suggested split pea soup and I decided to give it a try. Guess what? I LOVE it!! This is my new favorite soup AND it is fat free.

The recipe below is from Fat Free Vegan Kitchen. With my lazy cooking style, I changed the procedure just a bit. I puree the soup so I cut the veggies in large chunks, which makes chopping go very quickly. I also boil the peas by themselves to speed up the cooking time. This soup takes a total of 1 hour and 15 minutes. Thanks Susan for a fabulous recipe!

  • 7 cups hot water
  • 2 cups dried split peas, rinsed
  • 3 carrots
  • 2 medium potatoes
  • 2 medium onions
  • 4 ribs celery
  • 3 cloves garlic, pressed with garlic press
  • 1 large bay leaf
  • 1/2 teaspoon celery seed
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons liquid smoke
  • 2 teaspoons salt
  • freshly ground black pepper, to taste
  • 1 package of Lightlife Smoky Tempeh Strips (optional)

At 00:00, place water and peas in a large uncovered pot. Bring to a boil. At 00:15, start to cut and add vegetables, just toss them as you chop. Keep the soup boiling. Since you will be pureeing the soup, you can chop the vegetables in large chunks. Add vegetables in the order from longest cooking to quickest cooking (carrots, potatoes, onions, celery, and garlic). Add bay leaf, celery seed, basil, and thyme. At 00:35, turn down to medium (4 out of 10 on my stove), cover, and simmer. At 01:00, remove from the heat, puree using an immersion blender (or place in a blender/food processor). Add liquid smoke, salt, and pepper. Cover and cook on low. At 01:15, the soup is ready to serve, but you can keep it covered and on low for another hour if you are not ready to eat the soup.

If you are adding the tempeh, bake it in the oven on a cookie rack on a cookie sheet at 350 for 5 minutes, flip, and bake for another 5-8 minutes depending on desired texture. Cut into small pieces and add to the soup.

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2 small heads cauliflower, cut into large florets
1 medium onion, chopped
1 clove garlic, pressed
1 large potatoes, diced
2-3 carrots, shredded
3 cups water
1 teaspoons salt
1/4 teaspoon pepper
2 teaspoons dill
2 cups unsweetened soymilk
4-5 tablespoons nutritional yeast flakes (optional)

You can make this deliciously creamy soup in about 30 minutes. Since you are going to purée the soup, don’t spend a lot of time neatly chopping the veggies.

1. Place cauliflower, onion, garlic, potatoes, carrots, and water in large pot.
2. Bring veggies to a boil and simmer until tender (about 20 min).
3. Use an immersion blender to purée the veggie mix right in the pan with broth (or use a food processor or blender).
4. Add salt, pepper, dill, soymilk, and nutritional yeast.
5. Cook over low heat until hot and/or ready to serve.

Note on Nutritional Yeast: It is not the same as yeast used for baking bread. It is a nutritional supplement available in health food stores. People describe its flavor as cheesy. I don’t love the taste of it in high amounts, but 4-5 tablespoons in this soup gave it a cheesy feel. Nutritional yeast is high in B12 (one of the few vitamins that vegans need to supplement).

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