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Vegan Loaded Split Pea Soup

  • Author: Annie

Description

Classic cold weather comfort food minus that is 100% plant-based.


Scale

Ingredients

  • 4 cups vegetable broth + more for sautéing
  • 4 cups water
  • 1 Tbsp. Bragg Liquid Aminos
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 parsnip, peeled and diced
  • 1 cup butternut squash, diced
  • 1 Tbsp. curry powder
  • 1 tsp. cumin powder
  • 1 cup green split peas
  • salt & pepper, to taste
  • 1 cup fresh or frozen corn
  • 2 links seitan sausage (I used a couple of links of apple-sage)

Instructions

  1. Saute the onion, garlic, carrots, celery and parsnip for 8-10 minutes in a splash of vegetable broth and stir occasionally, adding more liquid if needed. Stir in the butternut squash, curry and cumin powder and saute for about 1 minute. Add the 4 cups broth, water, Liquid Aminos and the split peas. Bring to a boil and then reduce heat to a gentle simmer. Cook until the peas and vegetables are very tender.
  2. Meanwhile, slice the seitan sausage into 1/4″ rounds and brown on low heat using water or vegetable broth sparingly to keep the sausage from sticking to the pan. Remove and set aside.
  3. Stir in the corn and the sausage and cook for a few minutes – just to heat them through.


Nutrition

  • Serving Size: 8
  • Calories: 205
  • Sugar: 6
  • Sodium: 622
  • Fat: 6
  • Saturated Fat: 2
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 30
  • Protein: 10
  • Cholesterol: 10