Healthy RecipesSoups

Vegan root veggie pea soup

By Sari Huhtala

  • 2 leeks, washed and chopped
  • 2 cups butternut squash, peeled and chopped
  • 3 carrots, chopped
  • 2 cups dry yellow split peas
  • 10 cups veggie broth
  • ½ cup fresh parsley
  • 1 tsp salt
  • 2 bay leaves
  • 3 tbsp olive oil

In a large saucepan heat olive oil. Add all the veggies and sauté for 5 minutes. Add the remaining ingredients and simmer for about 2 hours or until split peas are soft. This soup freezes well.

Subscribe to our free Alive and Fit E-News!