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.

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