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 Smoky Split Pea and Spinach Soup A fragrant and flavorful soup that sticks to your ribs, Smoky Split Pea and Spinach Soup comes together in a snap in an Instant Pot but you can also easily make it on a stovetop; just use the same recipe but simmer partially covered until the split peas have burst and are softened, about an hour. Perfect for cold weather or anytime you're craving a protein-rich, gently smoky soup that reminds you of an old favorite. This is also great for leftovers; just remember to add a little more water or stock because it will get pretty thick in the fridge. Want to add a little more authenticity to your split pea soup flavor profile? Sauté some veggie dogs, slice them up and serve on top. Speaking of great food, check out our new e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. Smoky Split Pea and Spinach Soup 2 teaspoons olive oil or 3 tablespoons low-sodium vegetable broth 1 cup yellow onions, diced 1 cup carrots, peeled and sliced 1 cup celery, sliced 4 cloves garlic, minced 3 cups baby spinach 1 tablespoon low-sodium tamari 16 oz. dry split green peas 2 tablespoons nutritional yeast 1 tablespoon dried dill 1 teaspoon liquid smoke 1 bay leaf 5 cups low-sodium vegetable broth Salt, pepper and fresh lemon juice to taste Heat the olive oil or broth in the Instant Pot on the sauté setting for a minute. Add the onions, carrots and celery, sautéing for a few minutes, and then add the garlic, spinach and tamari, sautéing for three more minutes. Add the split peas, nutritional yeast, dill, liquid smoke; stir together for 30 seconds, then add the bay leaf and broth. Set to cook for seven minutes and allow for a natural release. Remove the bay leaf and serve with salt, pepper and fresh lemon juice. © 2013-2018, Vegan Street |
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