Name: Springy Vegan Split Pea Soup With Leeks
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 pkg. (15 oz.) Shiloh Farms Organic Green Split Peas (soaked in water for 1 hour, drained and rinsed); 2 Tbsp. avocado oil; 1 cup leeks (chopped); 2 cloves garlic (minced); 1 Tbsp. fresh dill (chopped); ½ cup fresh parsley (chopped); Redmond Real Salt (to taste); Black garlic powder (to taste); Black pepper (to taste); 5 cups water (or more depending on desired consistency); 1 whole medium-sized dried chipotle chili pepper (or ½ tsp. ground chipotle chili pepper); Organic olive oil; Organic frozen peas; Salt (to taste); Crispy peas; Beet sprouts or microgreens; Dash of black garlic powder; Garlic chives (chopped); Squeeze of lemon

Soups are wonderful year-round, and they often evoke different seasons or holidays depending on the ingredients incorporated. There is no doubt that this soup sings spring! The vibrant green color sparks that increase of energy and vitality that comes with the first hints of warmer weather. The bright taste of the split peas mellows out with the delicately sweet, mild flavor of the leeks. Simmer the soup with a dried chipotle chili pepper, and the balance gains a beautiful smokiness. Topped with crispy sautéed peas, sprouts and a squeeze of lemon, this creamy dream feels powerfully restorative.

Vegan Split Pea Soup with Leeks in Round Bowl on Outdoorsy Wooden Table Top

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Springy Vegan Split Pea Soup With Leeks

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 4

Calories 454 kcal

Author Pau D'Elia

Ingredients

1 pkg. (15 oz.) Shiloh Farms Organic Green Split Peas soaked in water for 1 hour, drained and rinsed
2 Tbsp. avocado oil
1 cup leeks chopped
2 cloves garlic minced
1 Tbsp. fresh dill chopped
½ cup fresh parsley chopped
Redmond Real Salt to taste
Black garlic powder to taste
Black pepper to taste
5 cups water or more depending on desired consistency

Optional

1 whole medium-sized dried chipotle chili pepper or ½ tsp. ground chipotle chili pepper

Crispy peas

Organic olive oil
Organic frozen peas
Salt to taste

Garnishes

Crispy peas
Beet sprouts or microgreens
Dash of black garlic powder
Garlic chives chopped
Squeeze of lemon

Instructions

In large pot over medium heat, heat oil. Add leek and garlic and sauté for several minutes until tender.
Add dill, parsley and whole dried chipotle pepper or ground chipotle powder, if using. Mix well. (Note: Remove and discard whole pepper before serving.)
Add peas and water and mix well. Season with salt, black garlic powder and black pepper. Bring to boil, then reduce to simmer, cover and cook until smooth, about 25 minutes.
In small pan, heat oil and add frozen peas and salt. Sauté for 5-10 minutes until crispy. Set aside for use as garnish.
If desired, use blender or immersion blender to blend pea soup, or serve as is. (Note: Peas will be very soft, so blending is optional.)
Serve in bowls and garnish with crispy peas, beet sprouts/microgreens, dash of black garlic powder, chives and lemon juice.

Recipe Notes

Pick up the ingredients you need!

Nutrition Facts

Springy Vegan Split Pea Soup With Leeks

Amount Per Serving

Calories 454 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g5%

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Sodium 43mg2%

Potassium 1158mg33%

Carbohydrates 70g23%

Fiber 28g112%

Sugar 10g11%

Protein 27g54%

Vitamin A 1446IU29%

Vitamin C 18mg22%

Calcium 101mg10%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.