Description
Adapted and simplified from Tal Ronnen's, The Conscious Cook
Ingredients
Units
Scale
- 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 1/2 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