If you want to put a different spin on traditional vegan pea soup definitely try this split pea green pea combo.
It is delicious, inexpensive and plant-based healthy. Did you know that green peas are extremely low in fat and a mega source of vitamin K, manganese, fiber, B1, copper, folate, phosphorus and vitamin C?
Green peas also contain a unique assortment of health-protective phytonutrients that can lower the risk of stomach ailments.
Wow! What more could you ask for in a yummy soup?
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Hope you enjoy this plant-based, easy vegan pea soup as much as I did. Wishing you a compassionate and peaceful day.
Split Pea and Green Vegan Pea Soup with Fresh Mint
- ½ cup vegetable broth for sautéing
- 2 leeks, chopped about 2 cups (white and pale green parts only)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 bay leaf
- 1½ cups green split peas, rinsed
- 2 cups frozen green peas
- 5 cups of vegetable broth (or more if needed)
- ¼ cup fresh mint, chopped (or more to taste)
- ¼ cup fresh parsley, chopped
- 3 tablespoons fresh chives, chopped (for topping - optional)
- Heat the ½ cup of vegetable broth in a large non-stick pot over medium-high heat. Add leek and bay leaf. Saute until leek wilts, about 3 minutes. If leek is sticking, add a little more veggie broth, Add split peas, salt & pepper and stir. Add 4 cups of veggie broth and bring to boil. Reduce heat to medium-low. Simmer until split peas are tender, about 30 minutes or more.
- Add frozen peas and another cup of broth if needed. Bring to boil and simmer for another 5-10 minutes.
- Remove from heat.
- Add mint and parsley. Remove bay leaf.
- Transfer approximately half of the soup to a blender. Puree until smooth. Return puree to soup.
- Taste and season.
- Serve in large bowls with a spinkle of fresh chopped chives.