This is another tasty soup from Tal Ronnen. This vegan split pea soup is hearty and has a wonderful smokey flavor. If I'm in a rush, I'll skip the tempeh bacon. It's a fantastic addition, but not necessary.
His original recipe also calls for a chipotle crema. Again, I skip that for simplicity, but recommend you get his book and make it entirely as he recommends at least once! It's a delight, but not for a quick weeknight soup. This is a quick and easy version.
If you are going with the tempeh bacon and you're gluten-free be sure to check out the ingredients.
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Split Pea Soup with Tempeh Bacon and Chipotle Cream
- Prep Time: 30 mins
- Cook Time: 60 mins
- Total Time: 1 hour 30 minutes
- Yield: 4 1x
- Diet: Vegan
Description
Adapted and simplified from Tal Ronnen's, The Conscious Cook
Ingredients
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- Sea salt
- 4 tbsp. vegan butter
- 2 shallots, minced
- 2 leeks, thinly sliced
- 1 large carrot, coarsely chopped
- 3 cloves garlic, minced
- 1 tsp. chopped fresh rosemary
- 1 bay leaf
- 1 tsp. smoked paprika
- 5 cups vegetable stock or faux chicken stock
- 1 ½ cups green split peas, rinsed
- Freshly ground black pepper
- 2 tsp. canola oil
- 4 slices tempeh bacon
Instructions
- Place a large stockpot over medium heat. Add the vegan butter and stir until melted. Add the shallots, leeks, carrot, and garlic and sauté for 5 minutes. Add the rosemary, bay leaf, and paprika and continue cooking for 2 minutes. Add the stock and split peas and season with salt and pepper to taste.
- Bring to a boil, and then reduce the heat and simmer, uncovered, for about an hour.
- Meanwhile, heat the oil in a small skillet over medium-high heat. Add the tempeh bacon and fry on both sides until crisp. Cool, then coarsely crumble. Serve the soup topped with tempeh bacon.
Equipment
Tal Ronnen's The Conscious Cook
Buy Now →Nutrition
- Serving Size: 4
- Calories: 996
- Sugar: 13
- Sodium: 1411
- Fat: 49
- Carbohydrates: 83
- Fiber: 21
- Protein: 55
- Cholesterol: 0