Vegan pea soup

By Sari Huhtala

I’m convinced the sweet flavour of leeks turns an everyday pea soup into a palate-pleasing meal that even those who snub their noses at pea soup would enjoy. Those who don’t normally enjoy a typical ham-based pea soup find this version scrumptious. This version even received an A+ from my mother, who swears it’s even better than her good old-fashioned pea soup.

Vegan pea soup

  • 1 small butternut squash, chopped
  • 2 large carrots, chopped
  • 2 large leeks, washed and chopped
  • 2 cups dry yellow split peas (soak beforehand for several hours if shorter cooking time is desired)
  • 10 cups of veggie broth (I like to use organic veggie cubes)
  • A large handful of fresh parsley, chopped
  • 1 stalk of celery (optional)
  • 1 tsp salt (or to taste)
  • Pepper to taste
  • 3 bay leaves
  • Fresh or dried thyme (about 1 tsp dried)
  • 2-3 tbsp olive oil, coconut oil, avocado oil or grapeseed oil

Prepare leeks by slicing them in half then lengthwise and wash thoroughly to remove any dirt. Then chop leaks and rest of vegetables.

Heat oil on medium low in a large pot and add all of the vegetables, salt, pepper and thyme. Add the veggie broth, bay leaves and split peas. Cover and simmer until split peas are soft (approximately 4-6 hours if peas are not pre-soaked).

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