souper veggie split pea soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 221.8
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 87.9 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 8.3 g
- Protein: 8.2 g
View full nutritional breakdown of souper veggie split pea soup calories by ingredient
Introduction
A power packed soup for the true vegan. It takes a little more time for this soup but it is so worth it because it is so packed with nutrition and flavor. A power packed soup for the true vegan. It takes a little more time for this soup but it is so worth it because it is so packed with nutrition and flavor.Number of Servings: 10
Ingredients
-
3 large onions
2 cup dried split peas
8 small leeks
10 med carrots
5 celery stalks
2 tsp garlic
5 tbsp of veggie zest no sodium soup base
kale one bunch
1 cup raw cashews
8 cups water
Directions
Put water in large pan. Add split peas, leek, and onion and bring to boil. Then simmer until tender. Make sure you cut leeks length wise and rinse well. Cut most of the green off.
Cut up about 2 cups kale in small pieces. Remove the stems. Add the cut up kale to soup.
In a juicer, juice carrots, and rest of the kale.
When the leeks and onions are tender put in blender until smooth. Add the cashews at this point and blend with the onions. I usually take a large bowl and put in the cooked onions and leeks then blend a little at a time. Use some of the liquid from the soup or the carrot juice.
If the peas are not tender at this point, continue to simmer.
Add back the onion, leek, cashew mixture and carrot juice. Simmer for about 10 more minutes.
This makes a large batch. I usually freeze it in 2 cup containers and take out as I need it.
Number of Servings: 10
Recipe submitted by SparkPeople user NURSE1BLUE.
Cut up about 2 cups kale in small pieces. Remove the stems. Add the cut up kale to soup.
In a juicer, juice carrots, and rest of the kale.
When the leeks and onions are tender put in blender until smooth. Add the cashews at this point and blend with the onions. I usually take a large bowl and put in the cooked onions and leeks then blend a little at a time. Use some of the liquid from the soup or the carrot juice.
If the peas are not tender at this point, continue to simmer.
Add back the onion, leek, cashew mixture and carrot juice. Simmer for about 10 more minutes.
This makes a large batch. I usually freeze it in 2 cup containers and take out as I need it.
Number of Servings: 10
Recipe submitted by SparkPeople user NURSE1BLUE.
