vegan split pea soupIMG_3572

Ingredients:

  • 1 tbsp. coconut oil
  • 1 large Vidalia onion, diced
  • 4 large carrots, sliced
  • 3 ribs of celery, sliced
  • 3 cloves of garlic, sliced
  • 7 cups vegetable broth
  • 1 lb. split peas, rinsed and picked over
  • 1 tsp. dried basil
  • 1 tsp. cumin
  • 1/2 tsp. oregano
  • 1/2 tsp. salt (you may need to use slightly more or less depending on your vegetable broth)
  • 1/4 tsp. black pepper
  • roasted chickpeas for garnish (optional)

Directions:

  1. Heat coconut oil in a large pot over medium heat, and saute onion, carrots and celery for 5 to 7 minutes until lightly browned. Add garlic and saute for another minute.
  2. Add broth, split peas, basil, cumin and oregano, and bring to a boil. Reduce heat and simmer, covered, for one hour.
  3. Add salt and pepper and puree to desired consistency. Top with roasted chickpeas, if desired.