Vegan Split Pea Soup
This is a hearty, high-protein vegan soup but can be chilled overnight and used inside wraps the next day. Add garnishes to bling it up. Shown here with tempeh, micro-greens and sriracha sauce.
3-4 cups of split peas soaked overnight in two quarts of water. No you don't have to soak them before cooking but it sure takes less time and less butane on a boat if you do.
1 diced potato
1 cup chopped onions and two cloves of garlic for good luck
1 cup chopped celery or for a cheat use celery salt
2 large carrots
1 vegetable bullion cube, or favorite bullion mix
Salt and pepper to taste
No fuss prep:
Put onions, garlic, carrots and celery in a blender raw. I find this little trick speeds things up and you want it all to blend with the soup anyway.
Put everything in a large pot and bring to boil, reduce heat and simmer until smooth, 45 minutes or so, stirring occasionally. I set a timer for myself because more times than I'll admit I forget about it and it burned.
Garnish any way you want.
Chill leftovers in fridge overnight and the soup will thicken into a good protein base for sandwiches or wraps the next day.