Who doesn’t love a great bowl of soup on a cold winter day. I won’t lie I’ll eat this on a summer day, because I love this soup. It’s a slow cooker meal so easy peasy!
My mom used to make a huge pot of split pea soup when I was a kid and I loved it. Not sure what took me so long to create a vegan version, but happy I did. This could be done with green split peas as well, I just chose yellow.
This is packed with vegetables so I love when I can squeeze a ton of healthy goodness into one delicious recipe.
Ingredients for split pea soup:
1 lb yellow split peas ( rinsed off)
4.5 cups vegetable broth ( I used 4.5 cups water and 3 tablespoons vegetable based better than bouillon low sodium)
1 medium onion
2 large yellow potatoes
2 cups cauliflower florets
1 teaspoon olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon tumeric
1 teaspoon curry powder
Hemp hearts for topping ( optional)
Sea salt and black pepper to taste to taste
In the slow cooker add in the pound on split peas and water with broth and turn slow cooker on low. About 3 hours into cooking add in the potato, carrots, and cauliflower and usually turn it to high. Let cook for 3.5 hours or more hours until you can stir the soup and the split peas blend well and potatoes, carrots, and cauliflower are fully cooked. In a pan add oil and chop of onion and saute the onion not browned just cooked. Once the soup is about ready I stir in the onion and let cook for 30 more minutes. I topped my bowl with hemp hearts, but that’s optional.