Veggie-Packed One-Pot Split Pea Soup
featured in Easy Vegan One-Pot Dinners
Get ready to cozy up with this Veggie-Packed One-Pot Split Pea Soup that's bursting with flavor and nutrients! This hearty, wholesome dish is perfect for a chilly day and will leave you feeling satisfied and nourished.
Tasty Team
95% would make again
1 hr 10 min
Inspired by lordbyronskitchen.com
1 hr 10 min
Ingredients
for 12 servings
- 1 sourdough loaf
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 carrots, chopped
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 2 ½ cups split peas (560 g)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon turmeric
- ½ teaspoon red pepper flakes
- 3 potatoes, cubed
- 8 cups vegetable stock (2 L)
- 2 bay leaves
Nutrition Info
- Calories 748
- Fat 43g
- Carbs 72g
- Fiber 8g
- Sugar 15g
- Protein 10g
Estimated values based on one serving size.
Preparation
- On a cutting board, place the loaf of bread on its side and slice off the top portion. Using a small knife, cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the roll. Save this for dipping later on or use for bread crumbs.
- In a large soup pot, combine the olive oil, onions, carrots, and celery, and cook 5 minutes over medium heat until onions are translucent.
- Add the garlic and cook 2 minutes.
- Add the split peas, thyme, salt, pepper, tumeric, and red pepper flakes, and stir until well combined.
- Add the vegetable stock and bay leaves, cover with a lid and cook for 40 minutes.
- Add potatoes, then cover and cook 20 more minutes.
- Remove bay leaves and serve soup in your bread bowl.
- Enjoy!
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Inspired by lordbyronskitchen.com